Apricots With Anisette & Fennel Recipe

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Apricots With Anisette & Fennel Recipe

 



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Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done.
[Jim Rohn]

 

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Fruits are acceptable gifts, because they are the flower of commodities, and admit of fantastic values being attached to them. If a man should send to me to come a hundred miles to visit him, and should set before me a basket of fine summer-fruit, I should think there was some proportion between the labor and the reward.
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Apricots With Anisette & Fennel

 

Ingredients

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.



 

Preparation

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.

 

 

Servings: 2

 

 

 

 


 

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