Apricots in Brandy2014-11-25
- Prep Time : 5m
- Cook Time : 20m
- Ready In : 0m
While the French are busy making apricot brandy, the British make apricots in brandy. Whichever you prefer, the combination of apricots and brandy is a winner. Fruits bottled in a syrup with alcohol are a popular dish and gift at Christmas in the UK for grownups. I never understood the attraction until recent years and I now think they are delicious, particularly when accompanied by cream or ice cream.
- 1.5 kg firm apricots
- 1 litre water
- 1.5 kg granulated sugar
- 300ml brandy
- 1 vanilla pod
- 5 cm cinnamon stick
- 4 green cardamom pods
- 5 cloves
Tie the vanilla, cinnamon, cardamom and cloves into a small piece of muslin.
Bring a large saucepan of water to the boil. Blanch the apricots in the boiling water for about 1-2 minutes (this makes them much easier to peel) and then put them straight into iced water to stop them cooking. Remove from the water and peel.
Heat the 1 litre of water in a saucepan and add 800g of the sugar. Bring to the boil and then reduce the heat and simmer for about 5 minutes until the sugar melts, forming a syrup. Put the apricots into the syrup and simmer gently for 3-5 minutes, making sure that the apricots don’t soften. Remove the apricots with a slotted spoon and leave to cool.
Put 600ml of the syrup into a small pan with the remaining sugar and place the spice bag into the syrup. Bring to the boil, stirring until the sugar has completely dissolved. Boil rapidly until the syrup reaches a temperature of 104°C on a sugar thermometer and then allow the syrup to cool slightly before adding the brandy.
Put the apricots into hot sterilized jars. Remove the spice bag and then pour the hot syrup into the jars, ensuring that the apricots are completely covered before sealing. The apricots will be ready in about 2 weeks.