11/9/2023 0 Comments Lemon apricot nectar cake![]() Properly preserved jars or bottles with this apricot nectar will last for up to 6 months. If you want to extend it's shelf life, you can also preserve it. You can store this nectar in a jar or a bottle in your fridge, for up to a week. If you are planning on preserving this homemade apricot nectar and extending it's life, make sure you have sterilised glass jars or bottles and lids ready. If you don't have a metal one, use plastic sieve with fine mesh. Use large, fine metal sieve for pushing the fruit through. Just keep an eye on it as the fruit cooks, making sure it doesn't stick to the bottom. ![]() The fruit needs to be cooked ideally in a large, heavy bottomed pan, but any large pan will work. You don't really need anything fancy, or any special equipment to make this recipe. ![]() Adding some spices can enhance the flavour too! Small pinch of cinnamon, cardamom or turmeric will not only add more flavour but also a little health benefit!.As mentioned before, mint and basil will work great, but you may want to experiment with some thyme, verbena or rosemary. Try adding your favourite herbs to the nectar, while it's still cooking, to infuse it.Dilute the nectar with some still or sparkling water (my personal favourite), serve as above.Enjoy it straight, as it is, served with some crushed ice and garnish of fresh mint or basil and a slice of lemon or apricot wedge.This homemade nectar can be enjoyed in few different ways, and here are some of my favourites: You can even mix it with some cream and use it as a cake filling! Hint: Leftover fruit pulp can be added to smoothies or used as a topping for your yogurt or porridge bowl. You can read about how to sterilise glass bottles and jars in my Classic Elderflower Cordial recipe.Īlternatively, decant the nectar into a large jar, if you intent to use it over the next few days. Keep pushing it through until no more juice comes out (You should be left with roughly about half of the fruit pulp to what you've started with).ĭiscard the leftover fruit pulp, and transfer the apricot nectar into prepared, sterilised jars or bottles (if preserving). Using a wooden spoon or spatula, push the mixture through the sieve, collecting the juices and puree in the bowl. Next, pour the mixture through a large fine sieve set over a large bowl. Place the pan on a medium-low heat, cover, and cook the fruit for 30 minutes, until the apricots become really soft and come apart from their skins.Īdd sugar and lemon juice, and cook for another 5 minutes, or until all of the sugar has completely dissolved. Pour cold water into the pan, making sure you have enough water to cover and submerge all the fruit in it. Next, transfer the prepared apricots into a large pan, ideally the heavy-bottom one. Hint: Don't throw away the apricot pits/ stones! If no-waste is your thing, you can use them to make your own flavoured liqueur, like this Homemade Amaretto Liqueur.
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