Apricot Chips is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic snack of apricots slivers cooked in sugar until candied then dried to harden. The full recipe is presented here and I hope you enjoy this classic British version of: Apricot Chips.
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This is a classic recipe for a Victorian version of Apricot Cheese that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
Peel, stone, and cut into chips a dozen apricots, add a pound of sugar, ad put them on the fire together and when the sugar is dissolved, turn them out of the dish into the syrup. Warm them together again the next day, stirring in the meantime, and continue doing so say after day until the fruit has absorbed the whole of the syrup.
Modern Redaction
Ingredients:
12 apricots
450g sugar
Method:
Soak the gelatine in water and set aside.
Bring a pan of water to a boil, use to blanch the apricots for a few seconds then peel off the skins, slice in half and remove the stones. Cut the apricot halves into wedge-shaped chips and place in a saucepan. Add the sugar and cook gently over medium heat, stirring frequently, until the sugar has dissolved.
Take off he heat and set aside. The following day warm the mixture again, until the sugar has dissolved then take off the heat and set aside. Repeat this process day after day until the fruit has absorbed all of the syrup. Turn out onto greaseproof paper, set the fruit apart then allow to cool and harden. Store in an air-tight jar.
