This liqueur can be served as an after-dinner drink, poured over low-fat vanilla ice cream, or mixed with sparkling water. The reserved marinated apricots can be used as a fat-free topping for low-fat ice cream or spooned into a dish with the liqueur drizzled over them.
2 cups sugar
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.