1 (750-milliliter) bottle Sauvignon Blanc or other dry white wine
2 pounds apricots, quartered and pitted (about 12 large)
1 (3-inch) cinnamon stick
1 (6-inch) vanilla bean, split lengthwise
2 cups vodka
How to Make It
Combine sugar and wine in a large nonaluminum Dutch oven or stockpot; stir well. Cook over medium-high heat 2 minutes or until sugar dissolves, stirring constantly (do not boil). Add apricots, cinnamon stick, and vanilla bean; bring to a boil, and cook 30 seconds, stirring gently after 15 seconds. Remove from heat; gently stir in vodka. Let cool completely. Spoon mixture into a large bowl; cover loosely with cheesecloth or a towel, and refrigerate 4 days.
Drain apricot mixture through a fine sieve, reserving liqueur and marinated apricots. Discard cinnamon stick and vanilla bean. Pour liqueur into decorative bottles, and store in the refrigerator. Spoon the marinated apricots into a bowl; cover and chill.
Note: Apricot liqueur will keep in the refrigerator for several weeks. Use the marinated apricots within 3 days.
This is a wonderful recipe that I've made many times over the years. The reserved apricots are fantastic with vanilla bean ice cream and the liqueur is a special treat in and of itself. I love giving this as a unique gift as well!
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