They have a soft golden flesh with that distinctive apricot texture and fragrance, but they are a gorgeous dark red velvet on the outside.
I paired this luscious fruit with the anise hyssop simple syrup that I made. It was a match made in heaven.
Apricot Anise Hyssop Jam
- 4 cups peeled, pitted and chopped apricots [about 18 apricots]
- 1 cup cold water
- 1/3 cup [rounded] Dutch All Natural Jell Lite pectin
- 1 cup sugar
- 1/2 cup anise hyssop simple syrup
Notes: If you're not afraid of the anise flavor, then double the syrup and put in a full cup. Yum.