The season for fresh apricots is short and one way of extending the enjoyment of these wonderful fruits is in this apricot recipe for apricot liqueur. It is so simple to do and come the dark winter months when you open the bottle, you'll be so glad you did. The liqueur is ready after a month but is best kept for several. So, making it when apricots are in season in August, Christmas will be the perfect time to open it.
- 1 lb 2 oz/500g apricots, halved, stones removed and kept to one side
- 1 coffee spoon of 4 spice powder.
- 1 lb 2 0z/500g sugar
- 1 liter dry white wine
- 20 fl oz /600 ml gin
- Put the apricots into a jam pan add the spice mix and stir well. Add the sugar and the wine and stir again.
- Bring to the boil stirring frequently until the sugar is dissolved. Remove from the heat and add the gin.
- Crack the stones and remove the almond/kernel from the center. Remove the skin on the almond then add to the apricots.
- Cover the pan entirely and leave to one side for 5 days.
- Sterilise and dry 2 or 3 wine or screw cap bottles.
- Pass the apricot mixture through a fine sieve or a piece of muslin into a large bowl (keep the apricots - see note below). Press the mixture well to remove as much juice as possible. Pour the liquid into the bottles, close and label.
- Wait for the minimum of one month before opening but as with all liqueurs it will improve with keeping. Christmas will be a good time to open it.
- Note: Keep the soaked apricots. You can either use them in a dessert or with ice cream. You can also freeze them and use in the Gammon and Apricot Recipe for Christmas .