Chef's Tip: Apricots

My tip: when making apricots jam or preserve, always keep the stones for enhanced flavour.

RECIPE: cover with a thin layer of sugar and then cook down until almost dry, add lemon zest and juice plus a little curry or star anise powder if you like it spiced up or just chopped fresh thyme for a Provence twist, cover at contact overnight in the fridge and the following day, remove the stones using a sieve. Eat with yogurt, ice cream, crackers and toasts, appetizers etc or store into jars (it will keep well in your fridge for a week or more). You can also use this as a glaze for your cakes (it's called abricoter in French) :)