Instructions: When fresh apricots arent available, you can still make apricot liqueur.

Dried apricots are excellent as a liqueur base. You get a bonus with the plumped, liqueured apricots after making the liqueur. Use in desserts and compotes, or stuff a pork roast with a mixture of apples, prunes and the liqueured apricots for a special Scandinavian treat.

Cut apricots in half, if necessary. Place apricots and vodka into a container large enough to hold them and the sugar solution (once it is added).

Place the sugar and water in a small saucepan. Heat over medium heat, stirring constantly until sugar has completely dissolved. Remove from heat and let cool.

When cool, pour sugar liquid into container. Stir to combine. Cover with a lid and place in a cool, dark place.

Stir weekly with a clean spoon for 1 month. Taste and evaluate flavor at this time. If more time is needed, allow 2 to 4 more weeks.

Place a colander or large strainer over a large mixing bowl. Pour the mixture through colander. Remove dried apricots, which are now plumped and liqueured.

(These can be used in a variety of recipes or eaten as is.) Pour liqueur through finer strainer. Repeat as needed until the liquid is somewhat clearer (it will never be completely clear).

Bottle and label as desired. Liqueur is ready but improves with additional aging.

Brandy variation: Although the authors havent suggested this, I found it to be a delicious change from the original recipe: Use a fine-quality brandy instead of vodka.

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