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Brandied Apricots

Source of Recipe

From "Best of Gourmet, Vol 3"


List of Ingredients

◦ � cup sugar
◦ 1 vanilla bean, split lengthwise
◦ Four 3-inch strips of orange rind (zest), removed with a vegetable peeler
◦ Four 3-inch strips of lemon rind (zest), removed with a vegetable peeler
◦ 1 pound dried apricots
◦ 1 � cups Cognac or other brandy plus additional as necessary to keep fruit covered


Recipe

In a heavy saucepan, combine the sugar, 1 � cups water, the vanilla bean, the orange rind, and the lemon rind, bring the mixture to a boil, stirring until the sugar is dissolved, and boil it, washing down any sugar crystals clinging to the side with a brush dipped in cold water, for 2 minutes.

Divide the apricots between two sterilized 1-pint jars with tight-fitting lids (sterilizing procedure follows), pour half the syrup into each jar, and divide the vanilla bean, the orange rind, and the lemon rind between the jars.

Pour � cup of the Cognac into each jar and seal the jars with the lids. Store the apricots in a cool place, shaking the jars once a day for one week, and adding additional Cognac or water to the jars as necessary to keep the fruit immersed in liquid. The apricots keep in a cool place for 1 month.

Makes 2 pints



� To sterilize jar and glasses for pickling and preserving:
Wash the jars in hot suds and rinse them in scalding water. Put the jars in a kettle and cover them with hot water. Bring the water to a boil, covered, and boil the jars for 15 minutes from the time the steam emerges from the kettle. Turn off the heat and let the jars stand in the hot water. Just before they are to be filled, invert the jars onto a (clean!) dish towel to dry. The jars should be filled while they are still hot. Sterilize the jar lids for 5 minutes, or according to the manufacturer's instructions.