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Apricot Ratafia

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 6 ingredients

  1. a pound of sugar
  2. a cupful of brandy
  3. Mace
  4. Cinnamon
  5. Apricots
  6. Cloves

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Cover some sliced apricots with white wjne, and simmer them gently until they are reduced to a pulp ;
  2. then pour them into an earthen jar.
  3. Add to them a cupful of brandy, and a quarter of a pound of sugar to each quart of liquid.
  4. Put in with them three or four of the kernels of the fruit broken in pieces, with a little mace, cloves, and cinnamon.
  5. Let these materials macerate' in the ratafia for a fortnight;
  6. then strain the liquid, and preserve it in well-closed vessels.
  7. Time to simmer the apricots, half an hour.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
  • Sieve