Apricot Pickle

Apricots are in season filling the fruit stalls with their delicate aroma , beautiful warm colour and refreshing taste, if you are given or ask for a sample.
1 Kg 2 lbs apricots
11/2Kg 3lbs sugar
450 mls 3/4 pt white wine vinegar
1 Tblsp mixed spices
Cut the apricots into halves and remove the stones. Put in an ovenproof dish and cook, covered at 180C, 350F, Gas Mark 4, for 15-20 minutes or until the skins peel off.
Pack the peeled apricot halves into hot sterile jars.
Dissolve the sugar in white wine vinegar with the mixed spices and heat until hot but not boiling. Pour over the apricots. Seal immediately. Keep for 1 month before opening.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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