Albicocche in sciroppo

Preserved apricots in sugar syrup

Preparation info

  • Makes

    1.5 litres

    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

This is good to make if you ever have a few extra apricots. It is handy for those moments when you need something sweet, or for drop-in visitors. Naturally, the apricots can be eaten unpreserved — just simmer for a couple more minutes in the sugar syrup and leave out the preserving process. You might also like to add other flavourings to the sugar syrup, such as a vanilla bean. See also preserved plums. See note on preserving