Combine the mixed dried fruit, apricot nectar and honey in a saucepan, bring to the boil and simmer for three minutes. It turned out just as yummy as I remembered! So I took it a step further and blended some of it with ice to make a slush ~ also super yummy, refreshing, and nutritious! This is a fresh fruit “slurpee” inspired by the good old days. Method Grease a 14 x 21cm cake tin and line the base with baking paper. I’ve never bottled my apricots (I don’t even have the equipment) but I thought it would be fun to make some of the nectar using fresh fruit. (They also bottled peaches, pears, cherries, green beans, etc, but that’s not relevant to this story) … Then, anytime we wanted, we would take a quart of the apricots and puree them with lemonade to make a drink we called “apricot nectar. Apricot n ectar substitutes, such as peach nectar, apple juice, or applesauce, can be used in cake recipes to add moisture and a touch of fruitiness. Bring to a simmer and reduce heat to medium. When I was growing up, my mother and grandmother would preserve apricots by bottling them. Place apricots and water in a large stock pot. As I was reminiscing about my youth, I remembered a fun apricot drink that we used to make. Apricot nectar can be drunk on its own or used in recipes for food and drinks.
I’ve been forced to get creative in order to utilize our crop, and dealing with all this fruit reminds me of my mom. Organic apricot (50), water, organic cane sugar, ascorbic acid. My apricot tree is going crazy, this year! It’s producing it’s little heart out, and we’re enjoying the fruits of its labors (literally).
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