When I visited Provence, I loved the breakfasts there so much! Everything was homemade, flavorful and rustic. I especially loved generously spooning homemade apricot preserves over thick slices of fresh baguette. It was heavenly!
I prefer tart fruit preserves and jams to very sweet ones, which is why my favorite fruit spread is apricot preserves, and my least favorite is strawberry. Back home, I was eager to recreate the experience, but wanted it to be low sugar. I experimented quite a bit, and love love love the result!
This delicious apricot preserves is ready in 20 minutes. It is low in sugar, and just lovely when spooned warm over creamy plain Greek yogurt, or chilled, spread on warm toast.
- 4 fresh apricots (12 oz)
- 2 tablespoons honey
- 2 teaspoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- Remove the apricot kernels and cut the apricots into bite-size pieces.
- Place the apricot in a heavy saucepan with the honey, lemon juice and vanilla. Bring to a boil over high heat, stirring constantly.
- Reduce heat to medium and cook, stirring frequently, 10 minutes, or until apricots are very soft and begin to caramelize.
- Remove from heat. Cool slightly, then spoon over plain Greek yogurt or vanilla ice cream.
- Or cool to room temperature, then transfer to a tightly sealed jar and refrigerate. Keep in the fridge for up to 5 days. Very good on warm toast!