Serves: 6
Total Calories: 30
1 In a saucepan or skillet large enough to hold the apricot halves in a single layer, combine the water, sugar, zest, and juice. Bring to a simmer over medium-low heat and cook, swirling the pan once or twice, for 10 minutes.
2 Following the line on the apricots, cut them in half and remove the pits. Place the halves in the simmering syrup. Cook, turning once, until the fruit is tender, about 5 minutes.
3 Let the apricots cool briefly in the syrup, then cover and store in the refrigerator. Serve chilled.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Apricots in Lemon Syrup recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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