Tipsy Apricots


Rating: 3.57 / 5.00 (7 Votes)


Total time: 45 min

Ingredients:









Instructions:

Put the sugar, cinnamon, cloves and brandy in a large enough bowl and cover with foil. Leave to infuse for a day, stirring every hour or so.

Blanch (scald) the apricots with boiling hot water, infuse briefly, then remove the skin, cut the fruit in half and remove the seeds. Keep some of the seeds.

Fill the apricot halves with the seeds and the raspberries into nice glasses. Pour alcohol liquid over them through a sieve so that the fruits are well covered. Close the jars tightly. Keep in a cool and dark place for about 6 months, then serve with desserts, ice cream or pure.

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