Apricots With Anisette & Fennel
Submitted by wrightlibrary
Preserve summer apricots in anisette liqueur with fennel for sweet-spiced fruit that brightens winter desserts and cheese plates all year long.
YIELD
2 quartsPREP
60 minCOOK
30 minREADY
90 minThis elegant preserve pairs plump apricots with the licorice notes of anisette and fresh fennel for a sophisticated pantry staple.
The fruit keeps its shape while soaking up sweet, herbal flavors during a quick simmer and water bath canning.
Spoon these over vanilla ice cream, layer into trifles, or serve alongside aged cheeses.
Kitchen Tips
- Prick each apricot several times so the syrup penetrates without splitting the fruit
- Use fresh green or bronze fennel sprigs for the most aromatic result
- Dissolve sugar completely before adding apricots to prevent crystallization
- Process jars for the full 25 minutes to ensure a proper seal
Ingredients
Directions
Prepare jars, lids and boiling water bath.
Wash and dry the apricots, then prick each one several times. Combine the water, anisette and sugar in a pan and cook over a med-high heat, stirring frequently, until the mixture boils and the sugar is dissolved. Add the apricots and simmer for 3 mins.
Fill each hot dry jar with the fruit and two fennel springs, leaving ½ inch headspace. Pour hot liquid over the fruit until just covered. Wipe the rims with a clean towel and attach the lids securely.
Place the jars in boiling water bath, and when the water returns to boil, process for 25 mins.
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