Preserved Apricots

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Ingredients

  • 12 Apricots
  • 1 cup 250 ml White wine
  • ⅝ cup 125 g Granulated sugar
  • ½ Vanilla bean
  • 1¾ tbsp 20 g Vanilla sugar
  • Juice of 1 lemon
  • 3 tbsp 4 cl Apricot Brandy
  • Rum to cover

Instructions

  • Cut the apricots in half, blanch in boiling water, shock in ice water, and peel off the skin.
  • Quarter and pit the apricots.
  • Boil the white wine with the sugar, vanilla sugar, vanilla bean, and lemon juice.
  • Add the apricots, remove from heat, and let set.
  • Flavor with apricot Eau de Vie.
  • Fill hot rinsed canning jars.
  • Heat the rum, light it, and cover the apricots.
  • Close the jars tightly.
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Course Fruit
Cuisine Austria / European