Apricots with anisette and fennel
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Apricots with anisette and fennel
  Apricots    Preserves    Herbs  
Last updated 6/12/2012 1:04:56 AM. Recipe ID 29670. Report a problem with this recipe.
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      Title: Apricots with anisette and fennel
 Categories: Preserves, Desserts, Herbs
      Yield: 2 Quarts
 
      3 lb Fresh apricots
  2 1/2 c  Water
    1/2 c  Anisette
      2 c  Sugar
      4    6 inch sprigs fresh green or
           Bronze fennel

MMMMM------------------------ALTERNATIVES-----------------------------
           Cinnamon basil and cinnamon
           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.
  




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Recipe ID 29670 (Apr 03, 2005)

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