Yield: Yields about 5 cups preserves (you'll use 1-1/2 cups for the parfaits)
These beautiful treats are delicious for breakfast, a snack, or dessert (for the latter, use vanilla yogurt). If you’ve been intimidated to make your own preserves, this super-easy recipe is the perfect place to start. It requires very little active time and, since apricots have such thin skins, there’s no need to peel the fruit. Since you’ll have about 3-1⁄2 cups of rich reddish orange preserves left over, use it as a topping for ice cream, French toast, or toast; stir it into oatmeal; or put it in pretty glass jars and offer it as gifts.
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To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.
Delicious! The apricots were very sweet, so adding them to the plain yogurt made a perfect combination. And using the crock pot made the preserves so easy. Thank you!
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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