Apricots (Abricots)

Ingredients

Equipment Needed

• •4-quart saucepan
• •Large bowl for iced water
• •Small sharp paring knife
• •Slotted spoon
• •Two clean 1-quart heatproof jars

Instructions

1. 1

   Choose the route

   For fresh apricots, bring a large saucepan of water to a boil and set a deep bowl of iced water beside it. Cut a very shallow cross through the skin at the blossom end of each fruit, taking care not to score the flesh. For preserved apricots, drain the halves over the saucepan, reserving 4 cups (950 ml / about 1 kg) of their packing syrup; remove any remaining skin gently with your fingers, then continue at step 4.

   The fresh fruit should smell clearly of apricot but remain firm at the shoulder. Very soft fruit will peel, certainly, but it won't hold its shape through the poach.
2. 2

   Monder the fresh fruit

   Lower four to six apricots into the boiling water and blanch them for 20 seconds, then transfer them immediately to the iced water. Test one: the skin should slip away under the edge of a paring knife. If it clings, return that batch to the boiling water for another 10 seconds. Ça se rattrape. Peel the fruit, halve it along its natural seam, and remove the pits. Work in small batches so the apricots cool quickly and do not begin cooking before the syrup is ready.

   If a very ripe apricot collapses while you peel it, keep it out of the jars and purée it for a compote. Never force damaged fruit to pretend it is an intact half.
3. 3

   Build the light syrup

   Empty the blanching saucepan and add the sugar and water. Warm them over medium heat, stirring only until the sugar dissolves, then bring the syrup to a gentle boil for 2 minutes. It should remain clear and fluid, not reduce toward caramel. Skim away any foam so the finished jars show the fruit cleanly.

4. 4

   Poach to tenderness

   Lower the fresh apricot halves into the syrup and reduce the heat until the surface barely trembles. Poach in a single layer, working in batches if necessary, for 3 to 6 minutes. Turn each half once and begin testing early at the shoulder, where the flesh is thickest. For preserved apricots, bring their reserved packing syrup to the same bare tremble, add the peeled halves, and cook them again for 2 to 4 minutes. A knife should enter with faint resistance while the fruit still holds its outline.

   If the fruit remains firm, continue in 1-minute intervals. If a half begins to slump, lift it out at once. Should one break, remove it for purée and strain the syrup before packing the intact fruit. Ça se rattrape.
5. 5

   Pack and cool

   Lift the tender halves into two clean, heatproof 1-quart jars with a slotted spoon, arranging them without pressing. Pour over enough hot syrup to cover the fruit completely, leaving about 1 inch of space at the top. Tap each jar gently against a folded towel to release trapped air, then set the lids on loosely. Cool for 30 minutes, tighten the lids, and refrigerate promptly.

6. 6

   Rest before using

   Chill the abricots in their syrup for at least 4 hours, and preferably overnight, so the sweetness settles evenly through the flesh. For a tart or molded sweet, drain the halves well and blot them gently before arranging. For a compote, spoon in enough of the clear syrup to give the fruit a generous gloss. Keep refrigerated and use within 10 days.

Chef Tips

• •Out of season, choose peeled apricot halves packed in syrup. The classical pantry solved the season honestly; a sound jar is better than a fresh apricot that smells of nothing.
• •Peeling is not brigade scaffolding here. The source is plain that every apricot destined for a sweet should lose its skin, whether the fruit begins fresh or preserved.
• •A hard boil is the enemy of an intact half. Keep the syrup at a bare tremble so heat reaches the centre before the outside frays.
• •This is a refrigerated preserve, not a shelf-stable canning formula. Keep the fruit cold, covered by syrup, and use a clean utensil each time you reach into the jar.
• •Do not discard the remaining syrup. Strain it, boil it for 1 minute, cool it, and refrigerate it for poaching another batch of fruit or moistening a sponge cake.

Advance Preparation

• •Prepare the abricots 1 to 3 days before assembling a tart, charlotte, compote, or chilled sweet. Their texture and flavor settle after a night in the syrup.
• •For longer storage, freeze the cooled fruit submerged in syrup in freezer-safe containers, leaving 1 inch of headspace. Keep frozen for up to 3 months and thaw overnight in the refrigerator.

Frequently Asked Questions

Nutrition Information

1 serving (about 125g)