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| Brandied Apricots
3 cups of sugar
2 1/2 cups of water
6 pounds of firm-ripe apricots
1 1/4 - 1 1/2 cups of brandy
Prepare syrup. Combine sugar and water in a heavy-bottomed pot. Bring to a boil over medium heat, stirring until sugar is dissolved. Keep hot.
Halve and pit apricots; treat to prevent darkening. Drain and add to hot syrup and bring to a boil. Pack (cavity side sown, in overlapping layers) into prepared, hot pint jars.
Pour about 1/4 cup hot syrup into each jar; then pout in 3 to 4 TB brandy (depending on preference). Fill jars with more hot syrup, leaving 1/2” headspace. Remove bubbles. Wipe rims and threads. Seal. Process in boiling water bath 20 minutes.
Serve with sour a dollop of sour cream and spoon on blackberry peach topping.
NOTES : Recipe originally from the "Ball Blue Book"
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Dips & Sauces Cookbooks
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