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Apricots Preserved in Eau-de-vie with Lemon Verbena
- Difficulty
Easy
Published 1991
This method of preserving dried fruit works equally well with fresh or dried cherries, dried pears and muscatel raisins.
Ingredients
450 g 1 lb 225 g 8
Method
Check the apricots and remove any stalks or leaves. Place in a litre (2 pint) preserving jar: the fruit should fill just over half the jar.
Dissolve the sugar in the water over low heat, then bring to the boil and simmer for 5 minutes. Tuck the lemon verbena into the preserving jar and pour on the hot sugar syrup. Add eau-de-vie to the rim of the jar, making sure that it covers the frui
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