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Thermomix apricots in syrup

Thermomix apricots in syrup

Thermomix apricots in syrup recipe by of 15-07-2016 [Updated on 15-07-2016]

Preparing apricots in syrup with the Thermomix is ​​really quick and easy. We are talking about a delicious summer preserve that will allow you to always have some delicious fruit close at hand. Let's see how to do them!

Method

How to make apricots in syrup with the Thermomix

Wash the apricots, divide them in half and remove the stones.

Chop the lemon peel with the sugar for 30 min. at speed Turbo.
Prepare the syrup by adding water to the jug with sugar and lemon and operating everything for 10 min. at 90 °, speed 1. Check the consistency, if necessary cook for another 5 min.

Put the apricots in the previously sterilized glass jars, then add the syrup until they are completely covered.
Once corked, place the jars in a large pot, placing clean tea towels between them.
Fill the pot with water and boil for 30 minutes.
Let them cool completely in the pot, then let your apricots in syrup rest in the pantry for at least 1 month before tasting them.


Ingredients & Procedure

Prepare the apricots: wash them, divide them in half and remove the stones

Pour the zest of one lemon into the Thermomix jug (removing the white part) with the sugar and chop for 3 min. at speed Turbo

At this stage we prepare the syrup: pour all the water into the jug and operate for 10 min, at 90 ° C, speed. 1.

Once the desired consistency is reached (if not, operate for a few more minutes) transfer the apricots to the glass jars that you have previously sterilized following our guide

Add the syrup so that it completely covers them

Once you have placed the lids on the jars, place them in a large pot. Place perfectly clean tea towels between one jar and another, fill the pot with water and let it boil for half an hour

Let the jars cool completely in the pot, then set your preserves aside in a cool and dry place (away from sources of light and heat).
The Thermomix apricots in syrup they are even tastier by allowing at least twenty days to pass before consumption.


Ingredients for 4 jars of 250 g

1 kg ripe but firm apricots
2 liters of water
500 g of granulated sugar
1 lemon

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Cinzia in the kitchen

So beautiful. congratulations star .. the new dress is beautiful!

WHAT A HEALTHY AND GOOD CAKE. I MUST TRY IT. KISSES SABRY

He holds a delicious pint.
Besos.

You can say what you want on the photos but this cake cannot be given up ^ _ ^

I really like this bright and fresh version! congratulations for the new look!

But you did well to publish it. kisses and good w.e. :-)

I like it to death.
Since it is no longer time, can I put the apricots in syrup ??
A mega kiss and good weekend
Carmen

Cinzietta the photos are gorgeous instead! They talk about beautiful things, love and home! And this cake. I already seem to smell the sweet and enveloping perfume & lt3 Very good, friend .. and a good kiss!

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The images and texts published in this blog, which is not a newspaper, are the exclusive property of Cinzia Ceccolin, author of the blog Cinzia ai Fornelli and therefore protected by copyright law n & # 176 633/1941 and I do not authorize the publication of texts and photos in any space of the network that are forums or other without prior request. This means that if you want to use any content on this space, you must necessarily ask me.


Ingrediants

2-3 kg of yellow peaches (percoche) with a firm consistency
1 l of water
700/800 g of sugar
the juice of 2 squeezed lemons (untreated)

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I also prepared this cake for the "Complemese" of the blog, as Day after day has completed 6 months round.
Months that I have had immense satisfaction and the desire to grow is more and more, thanks also above all to you who follow me.


Apricots in syrup

1 kg net of healthy and not overripe apricots, 200 g of sugar, 1 liter of water, lemon juice.

Carefully wash the apricots, eliminating any stained or overripe ones.
Dry them on a clean cloth.
Divide them in half and remove the core.
As the apricots are pitted, put them in water acidulated with lemon.
Put them in a large pot and add 1 liter of water for each kg of pulp, sugar and the juice of two lemons (about 50 g).
Bring to a boil and simmer for 5 minutes.
Remove the apricots with a slotted spoon and let the syrup reduce by half.
While the syrup is reducing, sterilize the wide mouth glass jars in the oven at 120 ° C for 20 minutes.

Instead, boil the lids for a quarter of an hour.
Arrange the now cold apricots in the jars, filling them up to the base of the neck of the jar.
Cover them with the syrup no more than 1.5-2 cm from the edge and shake the containers, to allow the air bubbles to rise to the surface.
Close the jars tightly and sterilize them in boiling water for about 30 minutes, after wrapping them in rags or newspaper, so as not to make them collide with each other.
Label the jars, store them in a cool and dry place and consume after about 1-2 months.
Be careful to shake the jars every now and then, to allow the apricots to soak well with the syrup.


Apricot tartlets in syrup

Most of our recipes are easy, but some are a little more complex in terms of time and cooking skills: you can identify them by the degree of difficulty, medium or advanced.

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Ingrediants

  • 1 jar of apricots in syrup (total weight about 420 g)
  • 2 eggs
  • 100 g of milk
  • 100 g of flour type 00
  • 8 g of baking powder for cakes
  • 30 g of peanut oil + to taste
  • icing sugar to taste to serve

Inverted apricot pie in syrup


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Ingrediants

Ingredients for the dough

  • 200 grams gluten-free flour
  • 40 grams of potato starch
  • 70 grams of ground almonds in flour
  • 50 grams of brown sugar
  • 70 grams of corn oil
  • 200 ml vegetable milk (rice)
  • 1 sachet of yeast
  • 240 grams apricots in syrup, or even more

Instructions: Inverted apricot pie in syrup

With a mixer or with the Thermomix, chop the almonds (I left the peel) and set them aside.

Take a pan (I used a 25 in diameter, but smaller is fine too). Line it with baking paper and brush it with a little oil.

Drain the apricots and arrange a part of them on the pan spaced apart.

Blend the remaining apricots (with a mixer or with the Thermomix).

Combine all the dry ingredients: flour, sugar, yeast, almonds.

Add the apricot pulp and mix.

Add the oil and continue mixing.

Finally add the milk and mix well.

(If you have a thermomix everything is much faster because you just need to put all the ingredients in the jug and knead for 1 minute with 4-5 sail)

Gently pour the mixture over the apricots trying not to move them.

Bake at 180 degrees for 35-40 minutes (invaded even by the size of the pan!)

Allow to cool, turn over and sprinkle with icing sugar.

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Apricots in syrup recipe

  1. Prepare a syrup with 1 liter of water and 250 g of sugar and then let it cool.
  2. Cut the apricots, after having washed them well, in two halves, depriving them of the stone. If you prefer they can be peeled, but they can also be put in jars with the peel.
  3. Fill sterilized jars, pour the cold syrup until they are perfectly covered.
  4. Put on a presser and plug.
  5. Put the jars in a large pot filled with cold water (they must be well covered) and proceed with sterilization, from when it boils, consider 10 minutes, let the jars cool in the water.

They can be enjoyed after a month. With the same recipe you can also prepare peaches.


Video: Simple Syrup in Thermomix TM6 (December 2021).