Article: Once you have washed, peeled, and pitted the apricots, use your paring knife to slice it into small pieces. The cuts don’t have to be perfectly even, since you’ll be pureeing the fruit after you cook it, but aim for pieces that are roughly 1 inch (2.5 cm) square. Place the mixture in a saucepan, cover it, and turn it to medium-low heat. Allow the apricots to simmer until they are soft. Depending on the ripeness, this may take anywhere from 5-15 minutes. Apricots are tart, so you may want to add a little sugar to balance out the flavor of your puree. Use a long-handled spoon to stir the sugar into the mixture, and allow the apricots to continue simmering until the sugar is dissolved. You can also use honey, brown sugar, or corn syrup if you prefer. Blend the mixture until it’s smooth, although you can leave it a little chunky if that’s the consistency you prefer. You can also mash with a potato masher if you prefer a chunky puree or if you don’t have a food processor. When the puree freezes, the moisture in the apricots will expand. Try to leave at least 1⁄4 inch (0.64 cm) of space at the top of the container to account for this. Apricot puree will keep in the freezer for 6-8 months.
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Slice the fruit into small chunks. Simmer 1 pound (0.45 kg) chopped apricot with 4 US tbsp (59 mL) of water. Stir in 3-4 oz (85-115g) of sugar if you want to sweeten the puree. Allow the mixture to cool, then puree it in a food processor or blender. Pour the puree into plastic containers, leaving a little head room at the top.