Two ways to freeze apricots for the winter
In the summer it’s so nice to enjoy delicious fresh and sweet apricots, but how can you please yourself with these fruits in the winter? Of course, you can buy them in the supermarket, but there will be nothing healthy in them, and the taste leaves much to be desired. In this case, frozen apricots come to the rescue.
Frozen apricot halves
Firm apricots that are easily separated from the stone are suitable for this method; it is best to pick them from the tree rather than wait until they fall.
Wash the fruit well, dry it on a towel and separate it from the pit. Place the resulting halves, skin side down, on a tray or wide plate and place in the freezer for 5-6 hours. During this time, the apricots will freeze well, and you can safely put them in a plastic bag; they will never stick together and will be smooth and beautiful in winter.
Cut the apricots into halves
Usage
In winter, apricot halves can simply be eaten defrosted, or they can be used for baking open pies, tarts, or for compote.
Apricot puree
The second successful type of freezing apricots is puree. This method is very suitable for overripe or damaged fruits, as well as for varieties in which the stone is difficult to separate.
Apricot puree
Wash the apricots well, peel and puree them using a blender.And then everything depends on the imagination of the housewife, you can pour the resulting puree into different molds, you will get beautiful apricot ice, you can put it in a regular container, or you can put it in a plastic bottle.
Puree in shaped molds
Usage
Children love apricot puree; you can add it to porridge, ice cream, yogurt, cottage cheese, or just eat it with a spoon; it makes very tasty pies and casseroles.
See video: Apricot ice cream
Categories
- In its own juice (39)
- Mushrooms for the winter (58)
- Freezing (137)
- How to store (154)
Pickling (228)
- Meat for future use (138)
- On a note (20)
- Beverages (213)
- Miscellaneous (136)
- Fish for future use (80)
- Salads (151)
- Sweet preparations (634)
- Pickling-fermentation (166)
- Sauces (59)
- Drying (141)
