Homemade Apricots in Wine
Red wine and cherry soup isn't really a soup at all in the traditional sense. It's not served as a first course at lunch. A quick glance at the soup recipe reveals it's more like a sauce or dessert. That's a pretty accurate impression!
- Dry rose wine
- Apricot
- Powdered sugar
- Ice cream
- Pour dry rosé wine into a large saucepan. Add powdered sugar. Stir and place the pan over medium heat. Heat until almost boiling, until the syrup is smooth.
- Wash the apricots under running water and pat dry with a towel. Halve and remove the pits. Transfer the apricots to a saucepan with hot syrup. Simmer over low heat for 10 minutes.
- Remove the apricots with a slotted spoon and arrange them on 4 dessert plates. Reduce the syrup over high heat until thickened. Pour the syrup over the apricots on the plates and let cool. Serve with ice cream.
Baking with apricots is a true summer delight. After all, everyone can choose from apricot baking recipes to suit their tastes—pies, cakes, and more.
There's hardly another fruit that's specifically prepared in wine. Pears in wine have become a culinary classic. It's an incredibly delicious, beautiful, and sophisticated dessert for adults. Pears in...
Our apricot jam with kernels is a truly exquisite dessert! Firstly, it contains grapefruit, which imparts a unique aroma and pleasant citrus notes. Secondly, we added apricot kernels to the jam, creating a more interesting texture. Thirdly, and this is also very unusual, we used brown sugar instead of regular white sugar for the syrup: this, again, has a very positive effect on the taste of the apricot jam with kernels. Make it and enjoy!
Apricot compote is as much a sign of our summer as strawberry or raspberry jam. This is especially true for those living in southern Russia, where they can easily pick the small fruits growing along the roadsides. The rest of the country awaits the start of apricot season and asks vendors to select the firmest berries. These are often used to make an incredibly aromatic and delicious amber-colored jam, as well as compotes, which are wonderful in winter. And they're good for more than just drinks! You can use the apricots from the compote to make flavorful pies: shortbread, puff pastry, and yeast-based.
Apricots ripen quite early: in some Mediterranean countries, they're eaten as early as March. In southern Russia, apricots ripen at the very beginning of summer, in June. Certain apricot varieties can also bear fruit in central Russia, but their ripening period there shifts to mid-August. So how can you use apricots wisely and get the most out of them?