|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 60g||22%|
|Dietary Fiber 1g||5%|
|Total Sugars 57g|
|Vitamin C 5mg||26%|
|*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.|
The season for fresh apricots is short and one way of extending the enjoyment of these wonderful fruits is in this apricot liqueur recipe. The liqueur is so simple to make and come the dark winter months when you open the bottle, you'll be so glad you did. The liqueur is ready after a month, but is best kept for several so the flavors can blend and meld.
2 teaspoons ground cloves
2 teaspoons ground allspice
2 teaspoons freshly grated nutmeg
1 teaspoon ground ginger
18 ounces (500 grams) apricots, halved and kernels set aside
2 1/2 cups (500 grams) sugar
1 liter white wine
20 ounces (600 milliliters) good-quality gin
Gather the ingredients.
Combine the ground cloves, all-spice, nutmeg, and ginger to create the spice mix.
Put the apricots into a jam pan. Add a coffee spoonful of the spice mix and stir well.
Add the sugar and the wine and stir again.
Bring to the boil, frequently stirring until the sugar is dissolved.
Remove from the heat and add the gin.
Crack open apricot kernel from the center. Remove the skin on the kernel, then add to the apricots.
Cover the pan entirely and set aside for five days.
Sterilize and dry 2 or 3 wine or screwcap bottles.
Pass the apricot mixture through a fine sieve or a piece of muslin into a large bowl, keeping the apricots. Press the mixture well to remove as much juice as possible.
Pour the liquid into the bottles, close, and label.
Wait for the minimum of one month before opening, but as with all liqueurs, it will improve the longer it sits.