|6 ounces||Dried Apricots|
|5 cups||Cold Water|
1. In a heavy saucepan, combine the apricots with the sugar, lemon, cloves, and the water. Bring to a boil, reduce heat, and simmer until the apricots are very soft, 1 to 1¼ hrs.
2. Discard the lemon slice and cloves and puree the mixture in a blender or food processor.
Makes about 2 cups.
Note: If the syrup has boiled rapidly and become too thick for your taste, add about ⅓ cup of cold water and bring the syrup again to a boil. This is a thick syrup, however, so avoid adding too much water.
This is especially fine on waffles or pancakes and will keep in the refrigerator for weeks.
Recipe By : The Heritage of Southern Cooking - ISBN 0-89480-117-1 From: Dan Klepach Date: 04-27-95 (159) Fido: Cooking
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