Apricot Pancake Syrup Recipe

• 1 pound fresh apricots, pits removed and cut into 1-inch pieces, or 40 frozen 1-inch apricot pieces, thawed
• 1 1/2 cups packed dark brown sugar
• 1/4 teaspoon fine salt
• 1 1/2 cups water
• 1 1/2 teaspoons freshly grated ginger (from about a 2-inch piece)

1. Place apricots, sugar, and salt in a medium saucepan and stir to coat fruit in sugar.
2. Let sit, stirring occasionally, until sugar is moistened throughout and has begun to dissolve, about 10 minutes.
3. Add water and ginger, stir to combine, and bring to a boil over high heat.
4. Reduce heat to medium low and boil, stirring occasionally, until apricots have softened, about 5 minutes.
5. Mash with a potato masher until the flesh of the fruit is broken up and only pieces of peel remain.
6. Continue to boil until the mixture is reduced by about a third and has slightly thickened, about 15 minutes.
7. Strain the syrup through a fine-mesh strainer into a medium heatproof bowl and discard the solids.
8. Using a spoon, skim any foam from the surface and discard.
9. Cool to room temperature and transfer to a container with a tightfitting lid.
10. Refrigerate for up to 1 week.

fresh, brown sugar, salt, water, ginger

Taken from www.chowhound.com/recipes/apricot-pancake-syrup-28561 (may not work)