An Illustrated Food Blog
Apricots are a great little fruit . Apart from eating them fresh they are great to bake with, make jams, or infuse them with brandy. They can even be frozen for up to one year. Just half them and freeze and they will be great for Christmas cakes.
Apricots are a great source of Vitamin A, rich in fibre, full of antioxidants, good for the heart, blood and skin.
Store leftover cake in the refrigerator, to avoid spoilage. It can be reheated and is fantastic with a dollop of organic whipped cream.
If you wish you may use fresh apricots instead of brandied ones, just pour or soak the apricots in some organic maple syrup before baking.
A great wine to serve with this dessert would be Nomad at Hinterbrook’s Franc Blanc.
Apricots in Brandy
Choose an air tight jar that has been sterilized . Half the apricots and remove pits. Fill as many jars that you wish to make and top with brandy, a squeeze of lemon and organic maple syrup to taste. Usually one pound of apricots will need 3 to 4 ounces of sweetener.
Add a cinnamon stick if desired. Seal well and place in fridge for 10 days to 2 weeks and they are ready to go. If you wish to preserve them longer just use the canning method of your choice.
However you prepare them whatever you do DO NOT THROW OUT THE BRANDY!!
Apricot Brandy Delight
3 ounces apricot brandy
3 ounce of organic heavy cream
In a cocktail mixer shake with ice , serve in cognac glasses and enjoy !