Apricot Pancake Syrup Recipe
Game plan: To freeze fresh apricots, slice them in half, remove the pits, and cut the fruit into 1-inch pieces. Arrange on a baking sheet in a single layer and freeze until solid. Transfer to a resealable plastic bag or an airtight container and store for up to 1 month. Thaw before proceeding with the recipe.
This recipe was featured as part of our story on freezing summer fruits.
- 1 pound fresh apricots, pits removed and cut into 1-inch pieces, or 40 frozen 1-inch apricot pieces, thawed
- 1 1/2 cups packed dark brown sugar
- 1/4 teaspoon fine salt
- 1 1/2 cups water
- 1 1/2 teaspoons freshly grated ginger (from about a 2-inch piece)
- Place apricots, sugar, and salt in a medium saucepan and stir to coat fruit in sugar. Let sit, stirring occasionally, until sugar is moistened throughout and has begun to dissolve, about 10 minutes.
- Add water and ginger, stir to combine, and bring to a boil over high heat. Reduce heat to medium low and boil, stirring occasionally, until apricots have softened, about 5 minutes. Mash with a potato masher until the flesh of the fruit is broken up and only pieces of peel remain. Continue to boil until the mixture is reduced by about a third and has slightly thickened, about 15 minutes.
- Strain the syrup through a fine-mesh strainer into a medium heatproof bowl and discard the solids. Using a spoon, skim any foam from the surface and discard. Cool to room temperature and transfer to a container with a tightfitting lid. Refrigerate for up to 1 week.