From Fast Ed’s kitchen

Dis­cover new sum­mer plates to drool over. Plus, Ed shares his bar­be­cue tips

Better Homes and Gardens (Australia) - - March Contents -

Bot­tled apri­cots in vanilla and star anise We’re us­ing what’s called a light syrup – it’s lower in sugar, so you get more nat­u­ral fruit flavour as well as it be­ing bet­ter for you. You know when the syrup is just right be­cause the fruit is per­fectly buoy­ant.

Prepa­ra­tion time 20 mins

Cook­ing time 1 hour 10 mins

Makes 4 bot­tles (2 litres)

2.5L wa­ter

2 vanilla beans, split

4 star anise

250g caster sugar

2kg whole apri­cots

STEP 1 Put wa­ter in a large saucepan with the vanilla and star anise. Bring to the boil over a high heat. Sim­mer for 45 mins or un­til re­duced to 1 litre. Add sugar and bring back to a sim­mer. Cook for 2-3 mins un­til the sugar dis­solves. STEP 2 Mean­while, halve the apri­cots and dis­card stones. Pack apri­cots into four ster­ilised 500ml pre­serv­ing bot­tles. Pour the syrup over apri­cots, leav­ing a 2cm gap from the top to al­low the syrup to ex­pand while cook­ing. Fit lids, then place in a large pan. Cover with boil­ing wa­ter and cook for 20-25 mins.

STEP 3 Line a tray with a tea towel. Care­fully re­move jars from wa­ter and in­vert onto pre­pared tray. Set aside overnight at room tem­per­a­ture un­til cool. Store in a cool dark place for up to 2 years.

Bot­tled apri­cots in vanilla and star anise

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