Subj : BH&G 3180
To   : All
From : Dave Drum
Date : Wed Jun 30 2021 06:18:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Balsamic Pickled Apricots
 Categories: Fruits, Preserving, Wine
      Yield: 5 Servings
 
      1 c  White balsamic vinegar
    1/2 c  Sweet vermouth
    1/2 c  Honey
    1/2 c  Water
      2    (3") sticks cinnamon;
           - broken
      6    Whole cloves
      2 lb Ripe apricots
 
  For syrup, in a medium stainless steel, enamel, or
  nonstick heavy saucepan combine vinegar, vermouth, honey,
  the water, cinnamon, and cloves. Bring to boiling; reduce
  heat. Simmer, uncovered, for 5 minutes. Remove from heat;
  let stand for 30 minutes. Remove and discard cinnamon and
  cloves.
  
  Bring a large saucepan of water to boiling. Fill a large
  bowl with ice water. Carefully lower apricots into
  boiling water for 30 to 60 seconds. Using a slotted
  spoon, transfer apricots from boiling water to ice water.
  When apricots are cool enough to handle, remove skins.
  
  Cut each apricot in half and remove pit. Cut each half in
  half to make apricot quarters. Pack apricots into hot,
  sterilized half-pint canning jars, leaving a 1/2-inch
  headspace.
  
  Return syrup to boiling. Pour hot syrup over apricots to
  cover, leaving a 1/2-inch headspace. Remove air bubbles.
  Wipe jar rims; adjust lids.
  
  Process filled jars in a boiling-water canner for 10
  minutes (start timing when water returns to boiling).
  Remove jars from canner; cool on wire racks.
  
  BALSAMIC PICKLED PLUMS: Prepare as directed, except
  substitute dark balsamic vinegar for the white balsamic
  vinegar and substitute plums for the apricots. Do not
  peel the plums.
  
  Makes: 5 half-pints
  
  Better Homes & Gardens | January 2015
  
  MM Format by Dave Drum - 25 January 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... If they call you paranoid, it means they're in on it.
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