Home › The Principles of Cookery › Apricot Syrup

Apricot Syrup

Take off the skins from some ripe apricots, stone them, and cut them into small pieces; place them in a dish, and strew over them a thin layer of sifted sugar. Let them remain a couple of hours; place them in a saucepan with a little water, and let them simmer gently until they are soft. Strain the juice, and add to it sugar in the proportion of a pound to a pint. Boil it gently, skimming thoroughly all the time; let it get cold, then bottle it; it will be found useful to flavour custards, cream ices, etc. The fruit in the jelly-bag must not be squeezed. After the juice has run from it, it will make very nice tartlets, with the addition of a little sugar. Time to boil with the sugar, ten or twelve minutes, by which time it will become thick and clear. Probable cost, 1s. 6d. per pint.