BH&G 3180
From
Dave Drum@1:3634/12 to
All on Wed Jun 30 06:20:00 2021
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Balsamic Pickled Apricots
Categories: Fruits, Preserving, Wine
Yield: 5 Servings
1 c White balsamic vinegar
1/2 c Sweet vermouth
1/2 c Honey
1/2 c Water
2 (3") sticks cinnamon;
- broken
6 Whole cloves
2 lb Ripe apricots
For syrup, in a medium stainless steel, enamel, or
nonstick heavy saucepan combine vinegar, vermouth, honey,
the water, cinnamon, and cloves. Bring to boiling; reduce
heat. Simmer, uncovered, for 5 minutes. Remove from heat;
let stand for 30 minutes. Remove and discard cinnamon and
cloves.
Bring a large saucepan of water to boiling. Fill a large
bowl with ice water. Carefully lower apricots into
boiling water for 30 to 60 seconds. Using a slotted
spoon, transfer apricots from boiling water to ice water.
When apricots are cool enough to handle, remove skins.
Cut each apricot in half and remove pit. Cut each half in
half to make apricot quarters. Pack apricots into hot,
sterilized half-pint canning jars, leaving a 1/2-inch
headspace.
Return syrup to boiling. Pour hot syrup over apricots to
cover, leaving a 1/2-inch headspace. Remove air bubbles.
Wipe jar rims; adjust lids.
Process filled jars in a boiling-water canner for 10
minutes (start timing when water returns to boiling).
Remove jars from canner; cool on wire racks.
BALSAMIC PICKLED PLUMS: Prepare as directed, except
substitute dark balsamic vinegar for the white balsamic
vinegar and substitute plums for the apricots. Do not
peel the plums.
Makes: 5 half-pints
Better Homes & Gardens | January 2015
MM Format by Dave Drum - 25 January 2015
Uncle Dirty Dave's Archives
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