Preserved Apricots with Bourbon and Vanilla

Author: Canadian Living

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

Ingredients

  • 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

Method

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

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 17.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Preserved Apricots with Bourbon and Vanilla

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