In a medium saucepan with a tight-fitting lid, combine the dried apricots and water and let them sit for 2 hours to soften.

Bring the water to a boil, cover the pan tightly, and simmer for 20 to 30 minutes on the lowest possible heat until the apricots are very soft when pierced with a skewer. If the water evaporates, add a little extra.

In a food processor, process the apricots and any remaining liquid, the sugar, lemon zest, and brandy until smooth.

Scrape the apricot mixture back into the saucepan and simmer, stirring constantly to prevent scorching, for 10 to 15 minutes, or until deep orange in color and very thick. When lifted, a tablespoon of the mixture will take about 3 seconds to fall from the spoon.

Transfer the lekvar to a bowl and let it cool completely. You will need only about ⅔ cup/158 ml/7.1 ounces/202 grams, but it keeps just about indefinitely refrigerated. Making a smaller amount risks scorching the lekvar. Lekvar made from dried apricots is the most delicious and concentrated, but the apricot glaze that follows makes a viable alternative.