Apricot Paste
- 1 can apricots
- Sugar
Drain syrup from a can of apricots, and rub fruit through a sieve. Measure syrup, and add 3/4 as much sugar. Put in saucepan. Boil to 254°F, or until syrup cracks when tried in cold water, be careful that it does not burn. Add apricot pulp, and boil. Stir gently to prevent burning. Stir constantly until mixture is so thick that it follows the spoon in stirring, and detaches itself from the saucepan. Pour into a pan lined with butter. Spread in a layer 1/8 of an inch thick. When stiff extract from pan. Cut in fancy shapes with small tin cutters. Sprinkle with coarse sugar, or crystallize.
Instead of pouring into pan lined with butter, paste may be dropped on waxed paper in rounds 1 1/2 inches in diameter. These may be dipped in melted chocolate or melted fondant if your little heart desires.
Instead of pouring into pan lined with butter, paste may be dropped on waxed paper in rounds 1 1/2 inches in diameter. These may be dipped in melted chocolate or melted fondant if your little heart desires.
Submitted by Jul 21, 2009
15 min 30 min 45 min
15 min 30 min 45 min