Bourbon-laced apricots make an elegant dessert to serve on their own or over pound or angel cake. Choose firm, barely ripe apricots so they maintain their shape during cooking. A substitute for the vanilla bean is 2 tsp (10 mL) vanilla added to the boiled syrup.
- Portion size 75 servings
- Credits : Canadian Living Magazine: August 2006
- 1 cup granulated sugar
- 1 cup water
- 8 cups pitted and halved firm apricots (about 3 lb./1.5 g)
- 1 vanilla bean split
- 2/3 cups bourbon amber rum or brandy
In large shallow Dutch oven, bring sugar and water to boil. Add apricots and vanilla bean; reduce heat to medium. Cover with circle of parchment paper and lid; simmer, stirring occasionally, until apricots are slightly tender, about 5 minutes.
Reserving syrup, drain apricots. Place apricots in hot 1-cup (250 mL) canning jars. Divide bourbon among jars.
Return syrup to boil over high heat; boil until reduced to about 1-1/4 cups (300 mL), about 4 minutes. Pour into jars, leaving 1/2-inch (1 cm) headspace. Remove any air bubbles, readjusting headspace if necessary. If necessary, wipe rims. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 20 minutes.
Nutritional facts <b>Per 1/2 cup (125 mL):</b> about
- Sodium 2 mg
- Protein 1 g
- Calories 105.0
- Total fat trace
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 24 g
- Iron 4.0
- Folate 2.0
- Calcium 1.0
- Vitamin A 17.0
- Vitamin C 10.0