Skip to content

Beta This app is in Beta Testing

Ratafia Be Noyaux

No ratings yet
France

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

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 5 ingredients

  1. one pound of apricot kernels
  2. four pounds of sugar
  3. Cut
  4. seven quarts of brandy
  5. Water

Possible health benefits

General information, not medical advice.

  1. Apricot kernel High in vitamin E · High in unsaturated fat

    High in vitamin E · 4.0 mg per 100 g, 33% of the reference intake per 100 g

    • Vitamin E contributes to the protection of cells from oxidative stress.

    Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    High in unsaturated fat · 89 g per 100 g, 93% of its fatty acids unsaturated

    • Replacing saturated fats with unsaturated fats in the diet contributes to the maintenance of normal blood cholesterol levels [MUFA and PUFA are unsaturated fats].
    • Replacing saturated fats in the diet with unsaturated fats contributes to the maintenance of normal blood cholesterol levels. Oleic acid is an unsaturated fat..

    Nutrients per 100 g of “Oil, apricot kernel”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

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

  • 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. Peel and cut into pieces one pound of apricot kernels.
  2. Put them into a jar with seven quarts of brandy, and let it stand for one month.
  3. Melt four pounds of sugar in two.
  4. quarts of water.
  5. Add this syrup to the brandy- Mix well together.
  6. Filter it and bottle it.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Vegetable peeler