Apricot Syrup
  • 8 - 12 Fresh Apricots, depending on size.
  • Water
  • Allspice
  • Lemon Juice
  • Vanilla, optional
  1. Put ¼ cup of water in a blender and puree with fresh apricots to equal 1½ to 2 cups of puree. If your apricots are already pretty juicy, you may be able to skip the blender. A submersion blender works great for this. Just put the apricots in a pan and blend until smooth.
  2. Put the apricot puree into a sauce pan. Add between ⅓ to ½ cup of sugar, depending on how sweet you like it. You can even add up to 1 cup of sugar. This is completely up to you and your taste as sometimes your fruit may be more sweet or more on the tart side.
  3. Set heat to medium and stir and bring mixture to a boil. For a little added flavor add ¼ to ½ tsp. of Allspice. You could also add, cinnamon, nutmeg, and/or ginger if you prefer. That is what is fun about this, make it your own, or just have it a little different each time. If you prefer to add vanilla, I would add it as a last step and not during the cooking process.
  4. Bring mixture to a boil and stir for about 1 minute. At this point the sugar should be dissolved and your syrup should be a nice consistency. You can always add a cornstarch water mixture if you want it a little thicker. Just remember to cook it another minute or two if you do this. (1 tsp to 1Tbsp cornstarch to about ¼ cup of water.)
  5. When the syrup is ready, remove from heat and add a little bit of lemon juice. I use about 1 -2 teaspoons.
  6. Let the Apricot Syrup cool slightly then top your pancakes, waffles, or your bowl of ice cream.
Recipe by Cook This Again, Mom! at http://cookthisagainmom.com/2013/07/apricot-syrup.html