Curry – Apricots
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 12 hrs 45 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 ½ kg apricot (s), (apricots)
- 800 ml vinegar, (honey or mild white wine)
- 4 cardamom pods
- 1 stick cinnamon
- 2 vanilla pod (s)
- 2 star anise
- 6 carnation (s)
- 1 tablespoon curry
- 250 g preservin suar, 3: 1
- 200 g suar
Print Recipe
Pin Recipe Instructions
- Core the apricots and cut into narrow wedges. Pour the vinegar over it and leave it covered for 12 hours. The apricots must be completely covered by the vinegar, so weigh them down with a plate.
- Drain and drain the apricots. Catch the vinegar and later pour it through a fine tea strainer. I then use this vinegar, for example. B. for apricot chutney or for spicy pickled apricots.
- Let the apricots simmer gently for about 30 minutes with both types of sugar and all the spices. Fill into twist-off glasses while still hot and let cool upside down.
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