Stewed Apricots
Stewed Apricots
I’m beginning to find apricots in our local market and I couldn’t be happier. I plan on stewing apricots with the familiar flavors of my childhood Mexican home. Fresh ground cinnamon sticks and chamomile flowers will add a fragrant layer of flavor to lightly sweet and tart apricots. Serve stewed apricots at breakfast time by swirling into oatmeal or yogurt. Create an easy appetizer by topping warm Brie or adding a scoop to a cheese board. You can even serve them as an accompaniment to pork chops. I’ll be enjoying this lovely blend of flavors on my dessert bar by topping a cheese cake, almond tart and a large chocolate chunk meringue.
Stewed Apricots
Servings: 3 cups
2 lbs. apricots, pitted and halved
2/3 cup sugar
½ teaspoon fresh ground cinnamon stick
1 Tablespoon chamomile flowers, (or cut open a chamomile tea bag and use chopped chamomile flowers)
3 Tablespoon lemon juice
1. In a large sauce pan, combine apricots, sugar, cinnamon, chamomile flowers and lemon juice.
2. Bring to a boil. Stirring frequently, boil for 1 minute. Cover and reduce to a simmer until juices are released, 15-20 minutes.
3. Uncover and simmer until juices thicken and apricots are softened, about 20 minutes. Cool and store in air tight containers in the refrigerator.
Do Ahead: Stewed apricots can be made up to 2 weeks ahead, and stored in air tight containers in the refrigerator.
