Very useful to use fresh apricots, since any heat treatment destroys many beneficial properties. Here are recipes from apricot. You can choose the ones which you enjoy more.

Fresh apricots are good for decorating a variety of dishes:

    * Mash apricots with raspberry and put on a cake or vanilla yogurt.
    * Apricots cut in half, remove seeds, boil on low heat in their own juice until soft, then sprinkle with ginger and serve warm. You can pour chilled yogurt.
    * Very ripe apricots release from skin and bones, and pass it through a juicer. The resulting nectar to drink or cook from his punch, sherbet.
    * Apricots cut into slices and simmer with a cinnamon or beginning of the bird.
    * Apricots cut into small pieces and sprinkle the cake.
    * Submit the halves of apricots on a plate with thin slices of cheese.
    * Dried apricots, figs and prunes, cover with water, boiled and used as a garnish for grilled meat.
    * Cut into thin slices, dried apricots, green peppers and onions, and impose this garnish of fried or stewed chicken. The dish will be a beautiful and tasty.
    * Cooked and diced dried apricots and a little apricot juice to add to pancakes: they are fragrant and nutritious.
    * Fresh, canned and dried apricots are delicious with almonds.

Apricot Compote

Of all the varieties of fresh and dried apricots obtained excellent compote. But it is best suited for this purpose fruit varieties whose seeds are easily separated.

To prepare the compote to pick a good ripe fruit, but with a firm and undamaged flesh. Wash them, cut to groove into halves, removing the bone, and firmly put in jars (1 liter). In each of them to put on 3-4 core of bones for flavor. Banks pour boiling syrup made from 1 liter of water and 800 g of sugar per 6 cans. Sterilized during 15 minutes.

Compote of apricots can be served with roasted almonds or mixed with a compote of fresh apples, with the other sterilized compote – the yellow cherries, pears, plums, etc.
Apricot puree

To prepare the puree used well-ripened, fresh and sweet fruit. Well wash apricots, cut in half, remove the seeds. If the fruit are ripe, do not boil them, and mince with a conical nozzle to separate the peel or rub through a sieve. The resulting puree bring to a boil and pour in boiling bottles, filling them to the top, ukuporit tightly and turn upside down – so hold until cool content.

At the request of a puree of apricots can be put in 100-200 grams of sugar per 1 liter.
Apricot jam

Jam, we must select roughly equal in size and degree of maturation of dense, not very large apricots. Wash and thinly clean sharp knife, remove the seeds and put in a clean lime water for 1-2 hours, so they become harder and not fall apart. Then wash in several waters, drain well and drop into hot syrup made from 1 kg of sugar and 300 grams of water at 1.2 kg of apricots, boil 10 minutes. Remove from heat and after 4-5 hours again pokipyatit 10 minutes. A few hours later boil again. A few minutes before ready to jam to add 5 grams of citric acid.

Apricot jam does not aromatize. On request, each fruit can be put on roasted almonds or apricot purified nucleoli.
Jam from apricots

For the preparation of jams take a well-ripened fruit.

Wash apricots, remove them from the bones and mince and cook until tender in its own juice, rub through a sieve or grind in a meat grinder of the conical nozzle to remove the peel. Per liter of the resulting slurry to put on 500 grams of sugar and cook over a wide bowl to the desired thickness. Boiling mixture pour into banks, which are better sealed tightly and hold it until the temperature turned upside down. Thus prepared jam not fermented and not covered with mold, even if it is not very thick.
Jam from apricots and apples

Very tasty jam obtained if 1 liter of apricot porridge obtained as described above, add 1 liter of porridge from stewed and mashed apples and 1 kg of sugar. Fetal porridge mixture pokipyatit to the required thickness and boiling pour into jars. Fill them up to the top and cork tightly, turning down the covers and left to air cooling. If banks are hermetically clogs, the amount of sugar may be smaller than specified (it is possible to reduce it by half).
Candied apricots

Intact, well-ripened, but firm apricots, wash, drain well and cut in half to notch. Remove the seeds and fruits, not cleaning the skin, dipped in hot syrup, prepared from 1 kg of sugar and 1 quart of water per 2 kg of apricots. Bring to a boil and remove from heat. On the next day to separate the syrup from the fruit, bring to a boil again and pour in the hot fruit. The next day, discard the fruit in a colander to drain well. Dry the apricots, put them on a sheet of coated paper, and dried in a slightly warmed oven or on the stove at a temperature of 40-50 ° C. Before they dry, each half navit length rolls, placing in the middle of the amygdala or a piece of walnut, roll in granulated sugar.

Ready-made candied put into boxes, each row interbeds paper. Serve as a dessert and appetizer.

Ottsezhenny of fruit syrup has a nice flavor, it can be used for cooking food products, drinking tea, or diluted carbonated water served as a beverage.
Syrup of ripe apricots

Well-ripened fruits washed, cut into halves or quarters, remove seeds and crush well. Cover with cold water. 3 kg of apricots pour 2 liters of water in which dissolve 50 g of citric acid. Hold this mixture daily, then strain through cheesecloth, without pressing the fruit, the juice was transparent. By ottsezhennomu juice add 5 kg of sugar. Juice stop for a long time until sugar is dissolved. Finished syrup pour into dark bottles, which are hermetically closed and stored in a dark cool place.

Pulp can be used to prepare the drink the addition of the water and sugar and chill in refrigerator.
Seasoning apricot

Pick a good ripe fruit, wash and mince with a tapered nozzle for the separation of the skin. The resulting puree to pour into a wide vessel and boil up until its volume is reduced to one fifth of the original. Then for every liter of mash put in 100-200 grams of sugar (depending on the acid fruit) and a pinch of ground cinnamon.

Ready to pour the seasoning into the banks, which immediately closed tightly, put in a container with hot (80 C) water and sterilized for 15 minutes. Seasoning can pour into hot jars, fill them with top, ukuporit tightly and hold the lid down until cool content.

This seasoning is used to improve the taste of sauce, served in the liver and grilled meat, or served as a stand alone side dish.