| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 | lb | Dried apricots or dried pitted sour cherries |
| 1 | Bottle (1.75 liter) vodka | |
| 4 | c | Sugar |
INSTRUCTIONS
Recipe By: Sunset Magazine Prep Time: 15 minutes, plus at least 2 weeks for mellowing Makes: About 8 cups of apricot or 7 1/3 cups cherry liqueur 1. Place apricots or cherries, vodka, and sugar in a glass jar (at least 3-quart size). Stir until sugar is mostly dissolved. Cover tightly and let stand at least 2 weeks or up to 2 months; after a few days shake jar until sugar completely dissolves. Cherry liqueur may form a slightly cloudy, harmless residue at the top of the jar. 2. Pour lqueur and fruit, a portion at a time, through a fine strainer into a pitcher, letting fruit drain completely. Save fruit for other uses (recipe suggestion follows later). Line strainer with four layers of damp cheesecloth, set over a spouted container, and pour liqueur through it. Or for maximum clarity, strain liqueur through a coffee filter, changing filter often (takes several hours). 3. Pour liqueur into small airtight bottles. Serve liqueur, or store uptight up to 6 months. (If storing in containers with rubber stoppers, place a couple of layers of plastic wrap between rubber and bottle to keep alcohol from softening rubber). Notes: Slab apricots are the sweetest dried apricots; they're picked extra-ripe and soft, and are slightly misshapen. Inexpensive vodka works fine. Serving Ideas for Fruit Liqueurs: * Drizzle over ice cream for an instant but elegant dessert * Add a little to mixed fresh fruit, spoon over pound cake * Splash into sparkling wine for a festive aperitif * Flavor holiday fruit cakes with liqueur instead of rum * Sip and smack your lips happily Posted to recipelu-digest Volume 01 Number 184 by Mandy Rose Bell <mbell@gladstone.uoregon.edu> on Oct 30, 1997
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