Dried Apricot Syrup for pancakes and more!
- 2 cups Mariani Dried Apricots
- 2 ½ cups hot water
- 1 Tablespoon honey
- 1 teaspoon freshly squeezed lemon juice
- ½ teaspoon Chinese Five Spice
- ¼ teaspoon ground ginger
- ¼ teaspoon vanilla extract
- ¼ teaspoon Kosher salt (scant) or to taste
- *See Note below, based upon usage occasion: 4 oz. simple syrup or agave (optional)
- 1. Bring water to a boil.
- 2. Place apricots into a high speed blender, ideally a Vita Prep.
- 3. Pour water into blender with apricots and let sit for 10 minutes.
- 4. Cover blender and turn on to puree. Start low and increase to high; purée approximately 1 minute until completely smooth.
- 5. Pour pureed apricot into a 2-quart sauce pot or a stainless bowl.
- 6. Add lemon juice, honey, spices, vanilla extract and salt and whisk until incorporated.
- 7. Taste and adjust accordingly.
- 8. Transfer to a container, cover and refrigerate.
- **Note: Simple Syrup (equal parts sugar & water dissolved) is to add slight sweetness as well as give the apricot purée a syrup-like consistency for pouring or drizzling. It can be omitted for less sweetness, however, note the purée will be thicker and appear like a delicious apple sauce.
Enjoy All These Suggested Uses!
- Add to chilled Prosecco for an Apricot Bellini
- Drizzle over vanilla ice cream, top with sprig of mint
- For Sunday brunch, drizzle over pancakes or waffles, scones
- Make a salad dressing by adding either apple cider vinegar or rice wine vinegar and extra virgin olive oil
- Use as a sandwich condiment when added to flavor mustard or mayonnaise
- Use as a sweet and savory glaze for grilled or roasted meats