Apricots With Anisette & Fenneldesserts, herbs, preserves 3 lb fresh apricots 2 1/2 cup water 1/2 cup anisette 2 cup sugar 4 6 inch sprigs fresh green or 1 bronze fennel ----ALTERNATIVES---- 1 cinnamon basil and cinnamon 1 liqueur are an alternative. Prepare jars, lids and boiling water bath. Wash and dry the apricots, then prick each one several times. Combine the water, anisette and sugar in a pan and cook over a med-high heat, stirring frequently, until the mixture boils and the sugar is dissolved. Add the apricots and simmer for 3 mins. Fill each hot dry jar with the fruit and two fennel springs, leaving 1/2 inch headspace. Pour hot liquid over the fruit until just covered. Wipe the rims with a clean towel and attach the lids securely. Place the jars in boiling water bath, and when the water returns to boil, process for 25 mins. Herb Companion Aug/Sept 95 Submitted By ANITA EASTON |
