I was very happy this past week to see that fresh local apricots have started to arrive in our local markets. Apricots are the first stone fruit to come, and we must wait another month or more for the rest, peaches, plums, and nectarines to follow. I have always loved apricots because they have a slight tang to their sweetness. They also cook up well in baked goods, their soft skins not even requiring peeling.
I made this apricot liqueur last spring, and it turned out so well that I am making it once more this year. It is not too sweet, and by combining both dried and fresh apricots, the fruit flavor is very pronounced. This is one of the easiest liqueurs to make as you place the fruit in a jar, cover with vodka, and place it in a dark place for a week or so allowing the fruit to infuse the vodka. You then strain the mixture and add in a little simple syrup, and you are finished.
Deborah Mele 2017
- 1 Cup Fresh Chopped Apricots
- 1 Cup Diced Dried Apricots
- 2 Cups Vodka
- 1/3 – 1/2 Cup Simple Syrup (Recipe Below)
- 1 Cup Water
- 1 Cup Sugar
- Place the fresh and dried apricots in a jar and pour the vodka over the fruit.
- Seal the jar, and place in a dark cupboard for one week.
- Place the simple syrup ingredients in a pot and bring to a boil, stirring until the sugar dissolves.
- Cool the syrup to room temperature.
- Strain the fruit from the vodka, and add about 1/3 cup of the simple syrup.
- Taste and add a little more syrup as needed.
- Place the liqueur in a sealed decanter and store in a cool dark place.
Adapted From Serious Eats
Robert Lamm – Time Chill A Retrospective (2017)
Jack Bruce & Friends – The Bottom Line Archive (2017)
Latimore – A Taste Of Me Great American Songs (2017)
Nils Wulker – On (2017)
Roger Cicero – Live In Basel-The Baloise Session (2017)