Boerenmeisjes (Dutch Brandied Apricots)

Jar of dried apricots
Use dried apricots to make easy Dutch boerenmeisjes. Georgia Glynn Smith/Getty Images
Ratings
  • Total: 24 hrs 15 mins
  • Prep: 15 mins
  • Cook: 24 hrs
  • Storage Time: 144 hrs
  • Yield: 2 Jars (15 servings)
Nutritional Guidelines (per serving)
113 Calories
0g Fat
19g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 2 Jars (15 servings)
Amount per serving
Calories 113
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 4%
Protein 1g
Calcium 9mg 1%
*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. I prefer having more apricots and less liquor. These brandied apricots are fantastic served with pancakes and/or vanilla ice-cream. They also make great culinary gifts. Make them ahead, store in jam jars and present with a pretty bow.

Ingredients

Steps to Make It

  1. Rinse apricots under running water.

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

  3. During that time sterilized your jam jars.

  4. 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.

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

  6. Now reduce the remaining liquid until it thickens.

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

  8. Spoon the liquid over the apricots and shake.

  9. Seal the jars tightly and store in a cool, dark place for 6 weeks before consuming.