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.
- 500g (1lb 2oz) apricots, halved, stones removed and kept to one side
- 2 tsp ground cloves
- 2 tsp all-spice
- 2 tsp freshly grated nutmeg
- 1 tsp ground ginger
- 500g (1lb 2oz) sugar
- 1-litre dry white wine
- 600 ml (20 fl oz ) good quality gin
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 the stones and remove the almond/kernel from the center. Remove the skin on the almond then add to the apricots.
Cover the pan entirely and leave to one side for five days.
Sterilise and dry 2 or 3 wine or screw cap bottles.
Pass the apricot mixture through a fine sieve or a piece of muslin into a large bowl (keep the apricots - see note below). 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 with keeping. Christmas will be a good time to open it.