This recipe is for making your own liqueur but be patient - it takes a few weeks before you can use it. You will need a wide neck jar for this too. You get the added bonus of some deliciously preserved boozy apricots too. Eat the fruit separately, warmed through and served with brandy snaps and ice cream.
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12 fresh apricots, washed
225g (8 oz) caster sugar
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Method Prep:30days › Ready in:30days
Cut fruit into small pieces, reserving the stones. Crack open stones to obtain the kernels and place in a jar with the fruit.
Add the brandy and sugar, making sure all the fruit is covered. Seal the jar and shake to dissolve the sugar.
Leave in a dark place for 1 month, shaking the jar several times a week.
Strain of the fruit and eat separately if you want.