|Nutritional Guidelines (per serving)|
|Servings: 2 jars (15 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 1g||4%|
|*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.|
Traditionally, boerenmeisjes were a way to preserve apricots. The steeping liquor was served as a drink at special occasions. You may prefer having more apricots and less liquor.
Rinse apricots under running water.
Place the apricots in a large saucepan, along with the sugar and water and soak for 24 hours.
During that time, sterilize your jam jars.
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.
Bring mixture to a boil and then immediately remove the apricots placing the apricots in jars.
Now reduce the remaining liquid until it thickens.
Remove from the heat, allow to cool slightly and add the brandy/cognac and remove the lemon zest.
Spoon the liquid over the apricots and shake.
Seal the jars tightly and store in a cool, dark place for six weeks before consuming.