This classic fruit preserve is made by simmering halved, pitted apricots in a light syrup while keeping the fruit intact. It brings the taste of summer to winter breakfasts and desserts, and can also be served as a sweet sauce with yogurt or ice cream.
Wash and halve the apricots, then remove the pits.
Bring the water and sugar to a boil, stirring until the sugar dissolves.
Simmer the apricot halves in the syrup over low heat for 5 to 6 minutes, keeping them intact.
Fill sterilized jars with the apricots and syrup. Add one clove to each jar if desired.
Close the lids and process the jars in a pot of boiling water for 10 minutes to sterilize them.
Let the jars cool completely, then store them in a cool, dark place.
Do not use overripe apricots; very soft fruit may fall apart during cooking. Sterilize the jars in boiling water, and make sure the syrup completely covers the apricots. Refrigerate after opening and use promptly.
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