820 g (1 lb 13 oz) can apricots
1 stick cinnamon, about 5 cm (2 in) long
10 g (1/2 oz) sweet almonds, blanched
1 litre (2 pt) cider
4 'splits' tonic water
1 stick cinnamon, about 5 cm (2 in) long
10 g (1/2 oz) sweet almonds, blanched
1 litre (2 pt) cider
4 'splits' tonic water
method
1. Strain the syrup from the apricots, rub the fruit through a sieve and put it into a large jug.
2. Put the cinnamon and almonds with 300 ml (1/2 pt) of the cider in a pan, bring to the boil and leave to stand for about 10 minutes;
3. cool and add to the apricot pulp in the jug.
4. Just before serving add the remaining cider and the tonic water and stir well.
2. Put the cinnamon and almonds with 300 ml (1/2 pt) of the cider in a pan, bring to the boil and leave to stand for about 10 minutes;
3. cool and add to the apricot pulp in the jug.
4. Just before serving add the remaining cider and the tonic water and stir well.
serving amount
makes about 1.25 litre (2 1/4 pt).
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