Blenheim Apricot Liqueur

Name: Blenheim Apricot Liqueur
Total time: 14 d 10 min
Yield: Makes 3 cups
Ingredients: 2 cups dry Riesling wine; 2 cups brandy; 1 ¼ cups sugar; 1 pound dried Blenheim apricots, such as extra-ripe slab-style*

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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.

By Elaine Johnson

This Story Originally Appeared On sunset.com

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Jeffery Cross; Styling: Jeffrey Larsen

Recipe Summary

hands-on:

10 mins

stand:

2 weeks

total:

2 weeks

Yield:

Makes 3 cups

Ingredients

2 cups dry Riesling wine
2 cups brandy
1 ¼ cups sugar
1 pound dried Blenheim apricots, such as extra-ripe slab-style*

Directions

Step 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.

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Step 2

Set aside at least 2 weeks, shaking every few days; if needed, push fruit into liquid to cover.
Step 3

Strain liqueur, bottle, and chill up to 3 months; shake before serving. Save fruit to make Chocolate-Dipped Apricots.
Step 4

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

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Blenheim Apricot Liqueur

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Blenheim Apricot Liqueur

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Blenheim Apricot Liqueur