Boerenmeisjes (Dutch Brandied Apricots) Recipe

By
Karin Engelbrecht
Karin Engelbrecht
Magazine editor, restaurant reviewer, and food writer who focuses on Dutch cuisine.
Learn about The Spruce Eats' Editorial Process
Updated on 02/11/22
Jar of dried apricots

Georgia Glynn Smith / Getty Images

Prep: 15 mins
Cook: 10 mins
Soak and Storage Time: 1,032 hrs
Total: 1,032 hrs 25 mins
Servings: 15 servings
Nutrition Facts (per serving)
162 Calories
0g Fat
35g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 15
Amount per serving
Calories 162
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 35g 13%
Dietary Fiber 3g 9%
Total Sugars 32g
Protein 1g
Vitamin C 1mg 4%
Calcium 21mg 2%
Iron 1mg 5%
Potassium 404mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Traditionally, boerenmeisjes were a way to preserve apricots. The steeping liquor was served as a drink at special occasions. This brandied apricot recipe is made with five ingredients and requires a bit of patience since there is quite a bit of a wait time before they can be enjoyed. You will need 2 jam jars with lids on hand for this recipe. Plan your time accordingly, as there is a 24-hour soaking period to prepare the apricots, and after they are placed in mason jars and sealed, they require six weeks before using. You may prefer having more apricots and less liquor. Keep in mind though that the leftover syrup is a delicious addition to cocktails or on fruit salads. 

These brandied apricots are fantastic served with pancakes and/or vanilla ice cream. Put them on top of pound cakes or pork tenderloin. They also make great culinary gifts for the holidays or special occasions. Make them ahead, store in jam jars, and present with a pretty bow.

Ingredients

  • 1 2/3 cups water

  • 4 cups dried apricots

  • 1 cup sugar

  • 1 lemon, zested

  • 1 cup brandy

Steps to Make It

  1. Gather the ingredients.

  2. Rinse the apricots under running water.

  3. Place the apricots in a large saucepan, along with the sugar and water, and soak for 24 hours.

  4. During that time, sterilize your jam jars.

  5. After 24 hours, remove the lemon zest by slicing the skin off the lemon (you should have three or four strips of lemon skin) and add lemon zest to the saucepan with the apricots and water.

  6. Bring mixture to a boil and then immediately remove the apricots placing the apricots in jars.

  7. Now reduce the remaining liquid until it thickens.

  8. Remove from the heat, allow to cool slightly and add the brandy/cognac and remove the lemon zest.

  9. Spoon the liquid over the apricots and shake.

  10. Seal the jars tightly and store in a cool, dark place for six weeks before consuming.

Tips

When putting the apricots in the jars, give them a bit of breathing room; that way, they have room to expand as they soak up the brandy. 

Recipe Variations

  • Other dried fruits can be preserved in brandy, also. Try dried cherries, cranberries, prunes, or raisins. Get creative and do a mixture of dried fruits, too. 
  • Throw in a cinnamon stick for additional flavor.

How to Store

Store these jars in a cool dark place, where if unopened and sealed tightly, they will last for six months. Once opened, these brandied apricots should be stored in the refrigerator and the fruit eaten within two weeks.


Note: If when you open a jar and notice a difference in the coloring or flavor, or an off-putting smell, or mold, do not use, discard them.

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