The presence of apricots on the slopes of Vesuvius is documented as early as the first century d. Which is why , in the Neapolitan dialect , the term " crisommole " has become synonymous with apricots.
The " crisommole " , are the most cultivated fruit in the Vesuvius , where volcanic soil , rich in minerals and potassium , favor this crop giving the fruit a unique flavor and character. Under the name of Vesuvian Apricot will indicate , in fact, about old varieties , all indigenous fruit and a selection of Mendelian , whose production area coincides with the area of the National Park of Vesuvius.
Francis , Setacciara , Acqua di Serino etc. Beta-carotene found in apricots and their juice can help fight heart disease. This fruit is also high in vitamins A and C and chock-full of fiber. Vitamin A is thought to encourage good eye health, and both A and C offer powerful antioxidants, which fight diseases, including cancer.
Research has shown that high-fiber fruits such as apricots help promote good digestive health. Farmers' markets and grocery stores sell fresh apricots when they are in season. Supermarkets and health food stores sell apricot nectar all year. The nectar usually comes in cans or glass bottles, and it is typically displayed with other fruit juices. Elle Jay. Thanks again. Hi Joyce, thanks so much for stopping by! I absolutely love when food brings back the memories of the loved ones. I hope this recipe will be up to your liking, and lucky you such kind neighbours around and being able to pick their apricots!
II want thick apricot nectar for chicken pieces in oven. Store bought is too thin. Will your recipe be thick ,thank you,Dave. Dear Anna, What do I do with all the pulp and skins left over? Hi there, thanks for stopping by. You can use the pulp and skins to make flavoured vinegars, flavoured syrups or even vodka.
You can also add some apple or cranberry juice to it and make a jam. Hope this helps. Hi Anna, what a beautiful and delicious blog do you have.
And the recipe sounds fantastic? Love Klara. Awwww thank you so so so much Klara! Same to you girl!!! I will be visiting often? I don't want summer to end. Thanks so much for sharing. That's so true Kimberly! I can cope with the snow, but most likely, all what we will get is rain? But hey, at least we will have a whole new season of TGBB to look forward too!!!
And all the jamming! Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed. Facebook Instagram Pinterest YouTube. Jump to Recipe Print Recipe. Easy recipe for sweet, juicy and quenching homemade apricot nectar. Made with only 5 ingredients, can be canned and stored for up to 6 months! Prep Time 30 mins. Cook Time 35 mins. Total Time 1 hr 5 mins. Course: Drinks. Cuisine: British. Keyword: apricot juice, apricot nectar. Servings: 1 litre approx.
Calories: kcal. Author: Anna Wierzbinska. Metric - US Customary. Cook Mode Prevent your screen from going dark. Place apricots and water in a large saucepan, bring to simmer and reduce heat to medium.
Let simmer for about 30 minutes or until apricots are really soft and completely broken down. Add sugar and lemon juice and cook for another 5 minutes, until all of the sugar has completely dissolved.
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