posted by Meryl 03-30-102 7:31 PM
Diabetic Apricot Eingemacht - Pareve (Preserve)
Makes 1-1/2 to 2 lb (675-900 g).
Keeps 3 months in the refrigerator.
A little diabetic eingemacht spread on two matzah crackers makes a satisfying snack and contains only 8 carbohydrate units.
8 oz (225 g) dried apricots
1 pint (575 ml) cold water;
3 Tablespoons lemon juice
8 oz. (225 g) fructose
2 oz (50 g) blanched almonds (optional)
Cut each apricot into 4 or 5 pieces, then put into a lidded casserole. Pour on the cold water (it should cover them — if not, add a little more), cover and cook on 100 per cent power in the microwave for 10 minutes, then leave covered for 20 minutes. (If tenderised apricots are available, cut up as before but microwave for only 5 minutes on 100 per cent power.) Take out, and if not completely soft, cook for a further 2 minutes and drain immediately.
Using either kind of apricot, proceed as follows: lift the apricots out of the liquid and put into a 4-pint (2.25 litre) bowl. Add 5 fl oz (150 ml) of the liquid, the lemon juice, fructose and almonds (if used), and cook uncovered in the microwave on 100 per cent power for 3 minutes. Then stir well to ensure that the fructose is dissolved.
Cook uncovered for a further 15 minutes, until the apricots are bubbling in a syrup which will just coat the back of a wooden spoon (the mixture should have been bubbling fiercely for 10 minutes). Take out of the microwave.
Put 4 tablespoons of cold water in each of two clean 1-lb (450 g) jam jars and bring to the boil, uncovered, on 100 per cent power — about 1-1/2 minutes. Empty the jars and turn upside down on paper towelling to drain and dry. After 30 seconds, turn right-side up, fill with the preserve and seal with the lid. Store in the refrigerator
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