Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pineapple | 1 cup chunks (165g) | 82 |
| Apricot | 1 medium (35g) | 17 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup dried apricots
- 1 cup water
- 1 cup unsweetened pineapple juice
- 1 cup water
- =
Directions
In small saucepan covered with lid, boil then simmer first two ingredients for approximately 25 minutes. Remove from stove and allow mixture to cool. Whip ingredients in blender or processor. (Mixture will be a thick puree). Add pineapple juice and water to mixture and whip again. Return syrup to saucepan and heat on low to desired temperature. Serve Apricot-Pineapple syrup warm. MAKE-AHEAD TIP: Place syrup in tightly covered container and store in refrigerator up to one month. To serve, reheat on low to desired temperature.