Freeze Apricots

Apricots are small, bright orange fruit with a thin layer of puff pastry. If you are a lot of apricots, you can not eat before you broke, you can have several. Apricots are usually consumed pickled or dried as a snack, but can be difficult to use these methods without the proper equipment and experience. This fruit is rich enough to freeze, not to resist its coherence. The gel does not require hardware and some ingredients, but it takes some training to prevent browning of apricots, when exposed in the freezer.

Fill a saucepan with 3 cups of water. Mix one cup of granulated sugar 3 / 4 c. Tea. Ascorbic acid powder.

Preheat the oven "high." Heat the mixture until it begins to boil, sugar and ascorbic acid powder is fully dissolved in water to form a syrup. Remove from heat and set aside until the syrup to room temperature.

Insert the tip of a knife under the skin every fuzzy apricot, slide the blade over the skin. The process of removing all the skin, then cut each apricot in half and dig the grave. Cut the apricots into thin slices evenly.

Arrange the apricots, cut into thin layer on the bottom of an airtight container. Bring the syrup and mix in a container with about 1 / 2 inch from the top of the container. Move the slices of apricot so they are completely covered with syrup.

Use your hand to carefully remove the slices of apricot sauce on the bottom. Ball of wax paper enough to pack and use it to cover the apricots to prevent, to float them.

Replace the cover. Place the apricots in the freezer and continue for about three months for best results. Container in the refrigerator to thaw before using apricot.


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