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Ingredientes
Direcciones
- When fresh apricots aren't available, you can still make apricot liqueur.
- Dry apricots are excellent as a liqueur base. You get a bonus with the plumped, liqueured apricots after making the liqueur. Use in desserts and compotes, or possibly stuff a pork roast with a mix of apples, prunes and the liqueured apricots for a special Scandinavian treat.
- Cut apricots in half, if necessary. Place apricots and vodka into a container large sufficient to hold them and the sugar solution (once it is added).
- Place the sugar and water in a small saucepan. Heat over medium heat, stirring constantly till sugar has completely dissolved. Remove from heat and let cold.
- When cold, pour sugar liquid into container. Stir to combine. Cover with a lid and place in a cold, dark place.
- Stir weekly with a clean spoon for 1 month. Taste and evaluate flavor at this time. If more time is needed, allow 2 to 4 more weeks.
- Place a colander or possibly large strainer over a large mixing bowl. Pour the mix through colander. Remove dry apricots, that are now plumped and liqueured.
- (These can be used in a variety of recipes or possibly eaten as is.) Pour liqueur through finer strainer. Repeat as needed till the liquid is somewhat clearer (it will never be completely clear).
- Bottle and label as desired. Liqueur is ready but improves with additional aging.
- Brandy variation: Although the authors haven't suggested this, I found it to be a delicious change from the original recipe: Use a fine-quality brandy instead of vodka.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 940g | |
| Calories 1750 | |
| Calories from Fat 14 | 1% |
| Total Fat 1.65g | 2% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 1101mg | 31% |
| Total Carbs 446.83g | 119% |
| Dietary Fiber 8.4g | 28% |
| Sugars 438.62g | 292% |
| Protein 5.91g | 9% |
