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Apricots in Brandy

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United Kingdom

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

  • Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
  • Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.

Ingredients 5 ingredients

  1. a pound of fruit
  2. Apricots
  3. a gill of water
  4. Brandy
  5. a pound of sugar

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.

Method

  1. Required : apricots, sugar, water, and brandy as below.
  2. Cost, varies with the season and the quality of the brandy.
  3. Allow a pound of sugar and a gill of water to a pound of fruit.
  4. Put the apricots (which should be sound, but not quite ripe) in a preserving-pan with the water, and simmer until quite tender ;
  5. then remove the skins.
  6. Add the sugar after the fruit has been taken up, and boil it up, skimming very well ;
  7. then pour it over the fruit in glass jars.
  8. The syrup and brandy should be in equal parts.
  9. Cork well, and seal the tops of the corks.
  10. Keep a year before using.
  11. Time to simmer, about an hour.

Plating

Cookware for this recipe

  • Saucepan