Tipsy Apricots

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 8 oz/225 g dried apricots
  • 1 pint/500 ml boiling water
  • 1 lb/450 g sugar
  • ΒΌ pint/150 ml cold water
  • 6fl.oz/175 ml gin of brandy


Put the apricots in a bowl with the boiling water and leave to soak overnight. Drain the fruit and chop it roughly. Put the sugar and cold water in a pan and dissolve the sugar over low heat. Add the apricots and bring to the boil. Simmer for 15 minutes. Leave for 2 hours until completely cold. Stir in the gin or brandy and store in small screw-top jars. Use as a pudding with cream, as a sauce for ices or puddings, or as a filling for pastry cases.

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