Instructions: 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; theyre 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

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