DRIED APRICOTS IN BRANDY

AvatarCaxton magazines staff
Recipes0 Comments 0

DRIED APRICOTS IN BRANDY

Pep up the ordinary into a flavourful culinary masterpiece with recipes from Relish by Sonia Cabano (Struik Lifestyle), R220

INGREDIENTS

  • 500g soft dried apricots
  • 1 stick cinnamon
  • 5–6 star anise flowers
  • 4 whole cloves
  • 3 cups (750ml) brandy

METHOD

  1. Layer the fruit and spices in sterilised jars and cover with brandy.
  2. Screw on the sterilised lids and leave to stand in a cool dark place for at least one month before serving.
    *Will last up to six months once opened.

Cook’s notes:

  1. Try preserving the apricots in gin, vodka or a fortified wine, such as white muscadel.
  2. Un-sulphured, dried, organic apricots give the best results, although they might be darker in colour than sulphured ones.
  3. Serve with cheese, in baked puddings or chopped up and stirred into thick cream, mascarpone or ice cream.
  4. Drain some apricots and dip them in melted dark chocolate for an after-dinner treat with coffee. You can even serve small nips of the leftover spiced brandy as a digestive after a meal.

This recipe makes ± 2 cups (500ml)