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Blenheim Apricot Liqueur

Photo: Jeffery Cross; Styling: Jeffrey Larsen
Hands-on time 10 mins
Stand time 336 hrs
Yield

Makes 3 cups

This year, we're vowing to start early on our holiday gifts. First up is dried apricot liqueur with a delicious bonus: soused fruit to dunk in chocolate. Five minutes now, and we'll be golden come December. Be sure to get California-grown apricots, especially the Blenheim variety, which are head and shoulders above imported for flavor and color.

Ingredients

  • 2 cups dry Riesling wine
  • 2 cups brandy
  • 1 1/4 cups sugar
  • 1 pound dried Blenheim apricots, such as extra-ripe slab-style*

How to Make It

  1. Pour wine, brandy, and sugar into 2 wide-mouth, 1-qt. jars, dividing evenly. Attach lids and vigorously shake until sugar dissolves, 3 minutes. Separate apricots and add half to each jar.

  2. Set aside at least 2 weeks, shaking every few days; if needed, push fruit into liquid to cover.

  3. Strain liqueur, bottle, and chill up to 3 months; shake before serving. Save fruit to make Chocolate-Dipped Apricots.

  4. *Find at well-stocked grocery stores and andysorchard.com.