Apricots with anisette & fennel
2 Quarts
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Fresh apricots |
| 2½ | cup | Water |
| ½ | cup | Anisette |
| 2 | cups | Sugar |
| 4 | 6 inch sprigs fresh green or | |
| Bronze fennel | ||
| Cinnamon basil and cinnamon | ||
| Liqueur are an alternative. | ||
Directions
ALTERNATIVES
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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