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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.

Recipe by Cooking Light June 1996

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Recipe Summary

Yield:
6 cups liqueur (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

74 calories; calories from fat 1%; fat 0.1g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 0.2g; carbohydrates 10.5g; fiber 0.4g; cholesterol 0mg; iron 0.2mg; sodium 1mg; calcium 4mg.
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