Molded Apricot Paste
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- apricots
- sugar
Instructions
- Weigh the apricots after pitting and peeling them. Measure out an equal weight of sugar. Cut the apricots into pieces.
- Combine the apricot pieces and sugar in a pot and bring to a boil together. Cook until the mixture reaches the proper consistency (punto de caramelo — when a small amount dropped on a cold surface sets firm).
- Pour the cooked mixture into molds and allow to cool completely before unmolding.