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    Preserved Apricots In Brandy

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    Preserved Apricots In Brandy

    Apricots have such a short season that its worth preserving them to remind you of summer sunshine. Serve these just as they are, with whipped cream, thick yogurt or vanilla ice cream.

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 10 minutes
    • Total time: 25 minutes 25 minutes

    Makes: 1-litre jar or 2 x 500ml jars


    • 700g apricots
    • 125g caster sugar
    • 2 cinnamon sticks
    • 2 bay leaves
    • 10 whole cloves
    • 200ml brandy


    1. Make a cut through to the centre of each apricot so you can ease out the stone while keeping the fruit whole.
    2. Put the sugar in a saucepan with 300ml cold water and heat gently, stirring until the sugar dissolves. Add the apricots so that they form a single layer in the pan. Cook gently for 3 minutes, turning them once, until they just start to soften. Remove the apricots with a slotted spoon and pack them into a thoroughly clean wide-necked preserving jar (see Cook's tip).
    3. Add the cinnamon sticks, bay leaves and cloves to the pan and cook for 5 minutes until the liquid is thickened and syrupy. Remove from the heat and stir in the brandy.
    4. Pour the brandy syrup over the apricots, tucking the spices and bay leaves into the jar. Cover and leave to cool.

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    Cook's tips

    To sterilise a preserving jar, first preheat the oven to 170°C, gas mark 3. Now remove the rubber seal from the jar, then place the jar in the oven on its side for 10 minutes. Turn the oven off and allow to cool before adding the apricots and returning the rubber seal. Store in a cool place, or in the fridge, for up to 2 months.


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