Tested till perfect Preserved Apricots with Bourbon and Vanilla

Preserved Apricots with Bourbon and Vanilla

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2006

Recipe3 out of 5 based on 3 ratings.
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  • Portion size 7 cups (1.75 L)


  • 1 cup 1cupgranulated sugar
  • 1 cup 1cupwater
  • 8 cups 8cupspitted and halved firm apricotapricots, (about 3 lb./1.5 g)
  • 1 1vanilla beanvanilla beans, split
  • 2/3 cup 2/3cupbourbon, amber rum or brandy
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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 Information Per 1/2 cup (125 mL): about

cal 105 pro 1g total fat 0 sat. fat 0g
carb 24g fibre 2g chol 0mg sodium 2mg

% RDI:

calcium 1 iron 4 vit A 17 vit C 10
folate 2
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