Brandied Apricots

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Dried apricots prepared this way are delicious served with double cream – a simple dessert worthy of a special occasion. For an alternative use kirsch instead of brandy. Or omit either, use the juice of half a lemon and serve the apricots as a family dessert with vanilla ice cream.


  • 225 g/8 oz dried apricots
  • 100 g/4 oz castor sugar
  • 2 tablespoons brandy


    Rinse the apricots well in cold water, drain and place in a saucepan. Cover generously with boiling water. Place the lid on the pan and leave to soak for 4 hours.

    Place the pan over the heat and bring up to a simmer. Cover and cook gently for about 40 minutes, or until the apricots are tender.

    Draw the pan off the heat. Strain off the juice and place the apricots in a serving dish.

    Measure out 1.5 dl (ΒΌ pint) of the apricot juice; if necessary make up with a little water. Return this to the saucepan and add the sugar. Stir over low heat until the sugar has dissolved. Remove from the heat and pour over the apricots. Cool, then add the brandy and chill for several hours until ready to serve. Serve with cream.