Apricot Pancake Syrup Recipe

1. 1

   Place apricots, sugar, and salt in a medium saucepan and stir to coat fruit in sugar.

2. 2

   Let sit, stirring occasionally, until sugar is moistened throughout and has begun to dissolve, about 10 minutes.

3. 3

   Add water and ginger, stir to combine, and bring to a boil over high heat.

4. 4

   Reduce heat to medium low and boil, stirring occasionally, until apricots have softened, about 5 minutes.

5. 5

   Mash with a potato masher until the flesh of the fruit is broken up and only pieces of peel remain.

6. 6

   Continue to boil until the mixture is reduced by about a third and has slightly thickened, about 15 minutes.

7. 7

   Strain the syrup through a fine-mesh strainer into a medium heatproof bowl and discard the solids.

8. 8

   Using a spoon, skim any foam from the surface and discard.

9. 9

   Cool to room temperature and transfer to a container with a tightfitting lid.

10. 10

    Refrigerate for up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.