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Glazed Apricots
Poaching dried apricots in syrup turns them into sweet, plump Glazed Apricots. Serve with yogurt, desserts, charcuterie board, or as a snack.
Cook Time
30
minutes
mins
Total Time
30
minutes
mins
Course:
Desserts
Cuisine:
Australian
Diet:
Vegetarian
Servings:
12
Calories:
203
kcal
Author:
Kate Hackworthy | Veggie Desserts
Equipment
Pot
Ingredients
1
cup
water
1
cup
white sugar
1
cup
honey
or more sugar
1
tablespoon
lemon juice
2
cups
dried pitted apricots
400g / 14 ounces
1
teaspoon
pure vanilla extract
Instructions
Add the water, sugar, honey and lemon juice to a saucepan over a medium heat, stirring until the sugar dissolves.
Stir in the apricots, reduce the heat to low and simmer, stirring occasionally, for 25 minutes.
Remove the pot from the heat and stir in the vanilla. Allow the apricots to cool in the pot of syrup to room temperature.
Store in a sanitized airtight container in the refrigerator for up to 2 weeks.
Notes
Serving Suggestions:
Swirled into yogurt or oatmeal for breakfast.
Spooned over
pancakes
,
waffles
, or
French toast
- especially good with sweetened sour cream (stir a little powdered sugar into plain cream cheese).
As a sweet and savory addition to a cheese or charcuterie board. Just add the glazed apricots to a small dish, along with olives, cheeses, nuts etc...
Use as a garnish for cocktails or mocktails. Try adding a few, along with their syrup, to a gin and tonic or vodka soda.
Enjoy as a topping for ice cream, cakes, or pies.
On a cheese plate with nuts and crackers for an easy appetizer.
As a side dish for roasted meats like pork or chicken.
As a snack on their own for a tasty treat.
Store:
Store your glazed apricots in a sanitized jar in the refrigerator for up to 2 weeks.
Nutrition
Calories:
203
kcal
|
Carbohydrates:
54
g
|
Protein:
1
g
|
Fat:
0.2
g
|
Saturated Fat:
0.004
g
|
Polyunsaturated Fat:
0.02
g
|
Monounsaturated Fat:
0.02
g
|
Sodium:
4
mg
|
Potassium:
268
mg
|
Fiber:
2
g
|
Sugar:
51
g
|
Vitamin A:
781
IU
|
Vitamin C:
1
mg
|
Calcium:
14
mg
|
Iron:
1
mg