Soup, Chili, Stew and Dumpling Recipes
This is a favorite recipe from the California Apricot Advisory Board.
Yield: about 5 cups
To make with fresh apricots: In large saucepan, combine 1 cup sugar with 1 cup water. Heat to a boil, stirring to dissolve sugar. Add 1 3/4 pounds fresh California apricots, halved and pitted. Cook just until tender, stirring occasionally.
Refrigerate until cold.
Purée and proceed with recipe but omit lemon juice.