Apricots are tart and normally are paired with a sweeter fruit in jarred baby food. But if you are lucky enough to find them at a local farm stand, they will be sweet and juicy. Peeling apricots can be a job in itself, so I recommend pitting the apricots and then cooking them and straining them through a food mill or sieve, which is a lot less labor intensive.
MAKES ABOUT 4 CUPS
INGREDIENTS
- 8 large apricots (about 4 pounds), halved and pitted
- 1 cup filtered water or apricot nectar
INSTRUCTIONS
- Combine the apricots and water in the pressure cooker.
- Lock the lid in place and cook at high pressure for 6 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Using a slotted spoon, transfer the apricots to a sieve or a food mill and strain the fruit over a bowl.
- Cool completely and store in airtight containers in the refrigerator for up to 3 days or in the freezer for up to 3 months.
GREAT COMBINATIONS:
For each of these combinations, release the pressure naturally and strain the fruit.
- Combine 6 large apricots, halved and pitted; 2 medium Golden Delicious apples, peeled, cored, and quartered; and 1112 cups of water or juice. Cook at high pressure for 6 minutes.
- Combine 6 large apricots, halved and pitted; 2 large peaches, halved and pitted; and 1 cup of water or juice. Cook at high pressure for 6 minutes.
- Combine 6 large apricots, halved and pitted; 1 cup of pitted cherries; and 1 cup of water or juice. Cook at high pressure for 6 minutes.
- Combine 6 large apricots, halved and pitted; 2 large plums, halved and pitted; and 1 cup of water or juice. Cook at high pressure for 6 minutes.
