Apricot Liqueur

Apricots are similar to peaches, only smaller, and are used as a jam to stick icing to marzipan when decorating cakes. Well, that was the only time I had ever used them but my eyes have been opened and I would like to share the experience!

Ingredients:

• 700ml Brandy
• 12 fresh apricots, washed
• 200g Granulated sugar

Slow Method:

1. Cut fruit into small pieces, reserving the stones. Crack open stones to obtain the kernels and add everything to a 1l Kilner Jar.
2. Add the sugar and Brandy.
3. Put into a cool dark place and leave for 4 weeks.
4. Shake the jar every day until the sugar has dissolved
5. Strain into a clean bottle and test for taste. Add extra sugar if needed.
6. Enjoy your Apricot Liqueur

Fast Method:

1. Cut fruit into small pieces, reserving the stones. Crack open stones to obtain the kernels and add everything to a 1l Kilner Jar.
2. Add the sugar and Brandy.
3. Put into a water bath at 65°C for 3 hours.
4. Strain into a clean bottle and test for taste. Add extra sugar if needed.
5. Enjoy your Apricot Liqueur

Mark’s Top Tip: The apricots can now be used as an ice cream topping or made into a nice boozy crumble.