- Place the apricots in the blender jug and, with the measuring beaker in place, chop finely for 10 seconds/speed setting 7. Use the spatula to scrape the mixture down the inside of the blender jug.
- Add the white balsamic vinegar and honey and, with the measuring beaker in place, heat for 20 minutes/speed setting 2/90 °C. Then, with the measuring beaker in place, blend until smooth 45 seconds/speed setting 7.
- Strain the apricot vinegar through a fine-meshed sieve into a clean, sterilised bottle and seal. Leave the vinegar to cool at room temperature.
The vinegar will keep for 3 months if stored in a cool, dark place.
You can also make this vinegar with other dried fruits, e.g. figs or dates.
While the mixture is cooking, sterilise the bottle and its cap by putting them in a pre-heated oven at 180 °C for 15 minutes.
Bon appétit with Monsieur Cuisine