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Apricot Pancake Syrup

Ingredients (5)

  • 1 pound fresh apricots, pits removed and cut into 1-inch pieces, or 40 frozen 1-inch apricot pieces, thawed
  • 1 1/2 cups packed dark brown sugar
  • 1/4 teaspoon fine salt
  • 1 1/2 cups water
  • 1 1/2 teaspoons freshly grated ginger (from about a 2-inch piece)
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Nutritional Information
  • Calories246
  • Fat0.3g
  • Saturated fat0.02g
  • Trans fat
  • Carbs62.45g
  • Fiber1.52g
  • Sugar60.35g
  • Protein1.13g
  • Cholesterol
  • Sodium115.49mg
  • Nutritional Analysis per serving (6 servings) Powered by

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Apricot Pancake Syrup

Switch up your weekend pancakes or waffles with a drizzle of apricot syrup. Its slightly tart flavor won’t give you a toothache like so many sweet syrups.

Game plan: To freeze fresh apricots, slice them in half, remove the pits, and cut the fruit into 1-inch pieces. Arrange on a baking sheet in a single layer and freeze until solid. Transfer to a resealable plastic bag or an airtight container and store for up to 1 month. Thaw before proceeding with the recipe.

This recipe was featured as part of our story on freezing summer fruits.

Instructions

  1. 1Place apricots, sugar, and salt in a medium saucepan and stir to coat fruit in sugar. Let sit, stirring occasionally, until sugar is moistened throughout and has begun to dissolve, about 10 minutes.
  2. 2Add water and ginger, stir to combine, and bring to a boil over high heat. Reduce heat to medium low and boil, stirring occasionally, until apricots have softened, about 5 minutes. Mash with a potato masher until the flesh of the fruit is broken up and only pieces of peel remain. Continue to boil until the mixture is reduced by about a third and has slightly thickened, about 15 minutes.
  3. 3Strain the syrup through a fine-mesh strainer into a medium heatproof bowl and discard the solids. Using a spoon, skim any foam from the surface and discard. Cool to room temperature and transfer to a container with a tightfitting lid. Refrigerate for up to 1 week.
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