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APRICOT NOTES Freeze stoned apricots in freezer bags during the apricot season. No preparation is required. So simple! When ready to use, simply place frozen apricots in a pot with small amount of water and sugar. Put lid on and simmer until cooked. Fruit stays orange in colour and tastes like it’s just been picked off the tree. Stewed apricot is wonderful with yoghurt or custard. APRICOT CRUMBLE This is simple to prepare and is a favourite with all ages. Place the desired amount of stewed apricots in a baking dish. Mix together: 1/2 cup of raw sugar 1/2 cup rolled oats 1/2 cup coconut 3/4 cup flour flour with 3 oz melted butter. This mixture can be doubled if you have a large family. Spoon on top of fruit and bake for 30 minutes at 160 degrees. APRICOT JAM 2..7 kg apricots 2.7 kg sugar 2 ½ cups water Halve, remove the stones, chop up roughly and then weigh. Place apricots in a pan with water and bring to the boil and simmer until cooked and pulped. Add the sugar and boil fast for about 15 minutes, then test for setting point. APRICOT CHUTNEY 3 kg apricots 1.25 kg onions 850 g sugar 1 dspn plain salt 1 tspn ground cloves 1 tspn mild curry powder ½ tspn cayenne white vinegar Put chopped up apricots and onions in a pan with the remaining ingredients. Cover with vinegar and and boil for about an hour. Delicious with curries, sandwiches, or patties. FREEZING APRICOTS Halve, remove the stone and freeze. So simple. Cook from frozen and the apricots taste as if they had been plucked from the tree that very day!