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Apricots in Lemon Syrup |
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Serves: 6
Print this Recipe
(Albicocche al Limone)
Category: Fruit Desserts
Perfectly ripe apricots really need no enhancement, but if you have some that are less than perfect, try cooking them in a simple lemon syrup. Serve the poached apricots chilled, possibly with amarettoflavored whipped cream.
1 cup cold water
1/4 cup sugar, or to taste
2 (2-inch) strips lemon zest
2 tablespoons fresh lemon juice
1 pound apricot (about 8)
1 In a saucepan or skillet large enough to hold the apricot halves in a single layer, combine the water, sugar, zest, and juice. Bring to a simmer over medium-low heat and cook, swirling the pan once or twice, for 10 minutes.
2 Following the line on the apricots, cut them in half and remove the pits. Place the halves in the simmering syrup. Cook, turning once, until the fruit is tender, about 5 minutes.
3 Let the apricots cool briefly in the syrup, then cover and store in the refrigerator. Serve chilled.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Apricots in Lemon Syrup comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now!
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