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
-----------------------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.
