Apricots with anisette and fennel

2 quarts

Ingredients

Quantity Ingredient
3 pounds Fresh apricots
2½ cup ;Water
½ cup Anisette
2 cups Sugar
4 6\" sprigs fresh green or bronze fennel

Directions

Prepare the jars, lids and boiling-water bath.

Wash and dry apricots and then prick each one several times with a toothpick or skewer.

Combine water, anisette and sugar in a pan and cook over medium-high heat, stirring frequently until the mixture boils and sugar is dissolved. Add apricots and simmer for 3 minutes.

Fill each hot, dry jar with the fruit and two fennel sprigs, leaving ½" headspace. Pour hot liquid over the fruit until just covered.

Wipe the rims with a clean towel and attach lids securely. Place jars in the boiling-water bath and, when water returns to a boil, process for 25 minutes. Remove the jars, cool, label and store.

Oster writes: "The lushness of apricots combined with the fennel and anise-flavored liqueur creates an elegant winter dessert. Cinnamon basil and cinnamon liqueur make a spicy alternative. Serve the whole apricots in a footed dish, perhaps embellished with creme fraiche or mascarpone, a creamy dessert cheese, and plain butter or sugar cookies."

From Maggie Oster's "Herbs in the Pantry" article in "The Herb Companion." August/September 1995, Vol. 7, No. 6. Pg. 34. Electronic format by Cathy Harned.

Submitted By CATHY HARNED On 08-01-95

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