Boozy Apricots – 3 Reasons to Love Them
Posted on Friday, January 17th, 2014
1. Boozy Apricots swimming in liquor, clove, allspice, cinnamon, vanilla, and black pepper have glorious flavor.
2. Boozy Apricots are a snap to prepare, and make for quick gifts.
3. Boozy Apricots are a two-for-one deal – now you have sensational fruit to use as a garnish in a cocktail, or nibble on straight out of the jar. And the resulting liquor is infused with all of those fruity and spicy tastes.
These Boozy Apricots are headed to the next Backyard Barter I’m attending. Last year, I made these Bourbon Cherries for some Valentine’s gifts. You can be sure that I’m saving a jar of these Boozy Apricots for our own home bar!
- 1 clove
- 5 whole black peppercorns
- 5 whole allspice berries
- 1 teaspoon vanilla extract
- small 1″ piece of cinnamon stick
- dried apricots
- dried tart cherries
- liquor – I used a Taiwanese spirit – Kaoliang Chiew to keep this infusion extra intriguing. Vodka, bourbon, whiskey or rum would be good as well.
Place spices and vanilla in the bottom of a one cup/smallish glass jar. Add the apricots to two-thirds of the way up. Alternate layers of apricots and dried cherries, if you want to add the cherries. Cover with liquor to within one-half inch from the top. Your fruit will expand and soak up that extra liquor. Cover with a tight fitting lid. Store away from heat and light. Check after 24 hours to see if you need to add any more liquor. You want to keep the fruit submerged as much as possible. Give the jar a gently shake every day or two for two weeks. Your Boozy Apricots will be ready to enjoy after two weeks. They will get better and better with age. Store in the fridge – if they last that long!