Fruit recipes
Dried apricots are quickly softened in a pressure cooker and blended with cloves and cinnamon into a smooth spread. Dividing it into small jars and freezing them creates a supply for lunchboxes that can last for months.
Place the dried apricots, water, cinnamon, and cloves in a pressure cooker. Lock the lid and, once it whistles, reduce the heat and cook for 10 minutes.
Remove the cooker from the heat and let the pressure release naturally.
Remove the cloves and blend the apricots with the sugar and lemon juice until smooth.
Spoon the spread into small jars. Once cooled to room temperature, transfer to the freezer.
Never force the pressure to drop; wait for it to release naturally, or hot spread may spray out when opened. Remove the cloves before blending, or hard pieces will remain in the spread.
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