Dried Apricot Preserves with Toasted Almonds and Amaretto Pressure Cooker Recipe

Dried Apricot Preserves With Toasted Almonds And Amaretto Pressure Cooker Recipe

Ingredients

Makes about 7 cups – Cooker: 5- to 7-quart – Time: 10 minutes at HIGH pressure

• 2½ cups water
• 4 cups coarsely chopped dried apricots (about 1½ pounds)
• 1 cup sliced almonds
• 2 tablespoons fresh lemon juice
• 1/8 teaspoon salt
• 4 cups sugar
• ½ cup Amaretto liqueur

Method

1. In a 5- to 7-quart pressure cooker, bring the water to a boil over high heat
2. Stir in the apricots and remove from the heat
3. Let stand 1 hour, covered, to soften the apricots and infuse the water with flavor
4. Meanwhile, toast the almonds: Preheat the oven to 350? F
5. Spread the almonds on a small baking sheet and bake, stirring once or twice, until fragrant and lightly toasted, 7 to 9 minutes
6. Stir the lemon juice and salt into the apricots and their soaking liquid
7. Close and lock the lid
8. Set the burner heat to high
9. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
10. Set a timer to cook for 10 minutes
11. Place a saucer in the freezer for testing the set later
12. Remove the pot from the heat
13. Open the cooker with the Natural Release method; let stand for 15 minutes
14. Be careful of the steam as you remove the lid
15. Return the pot to the stovetop and stir in the sugar and Amaretto
16. Cook, uncovered, over medium heat, stirring constantly, until the sugar is dissolved and the preserves have set to the desired consistency, about 5 minutes
17. To test the set, drop a spoonful of the preserves onto the ice-cold saucer; it should firm up immediately
18. For a thicker set, continue cooking a few minutes longer and test again
19. Skim off and discard any foam that has risen to the top
20. Stir in the toasted almonds
21. Let cool completely and refrigerate overnight to develop the flavors before using

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