Mels Apricot Brandy Recipes

APRICOT BRANDY

Steps:

• Place ingredients (DO NOT MIX) in a 1/2 gallon flat topped glass jar.
• Turn jar twice a day for 8 days (allowing jar to sit on its top for half a day).
• Batch is ready.
• You may use the same apricots, more sugar, and vodka added to make another batch, but let second batch sit for 12 to 14 days.

APRICOT BRANDY SLUSH

Steps:

• In a large saucepan, bring 1 cup water to a boil; remove from heat. Add tea bags; steep, covered, 3-5 minutes according to taste. Discard tea bags. Stir in sugar until dissolved. Cool., Stir in apricot brandy, juice concentrates and remaining water. Transfer to a 2-qt. freezer container. Freeze, covered, 6 hours or overnight., For each serving, scoop 3/4 cup slush into a rocks glass. Pour soda into glass. Serve immediately.

APRICOT BRANDY

Steps:

• Use only fully ripened, unblemished fruit.
• Wash and remove pits.
• Chop and mash fruit.
• Place in a plastic container or large glass bottle.
• Dissolve sugar in the vodka or brandy.
• Pour over the fruit.
• Cover and let sit for 4 to 6 months in a cool, dark place.
• Strain out the fruit, and bottle.
• Your fruit brandy is ready to drink!

APRICOT BRANDY BALLS

Steps:

• Melt chocolate in top of double boiler over hot (not boiling) water; remove from heat.
• Stir in brandy and corn syrup.
• Combine cereal, apricots and 1/2 cup confectioners' sugar in a large bowl.
• Add chocolate mixture; stire together until well blended and let stand at room temperature about 30 minutes.
• Form into 1/2" balls; roll in cocoa or powdered sugar.
• Place in candy cups in a covered container; let mellow several days before serving.

APRICOT JAM WITH BRANDY

Steps:

• Halve the Apricots, and remove the stone. Crack one third of the stones and remove the kernels; Blanche by dipping into hot water.
• Place the Apricots, kernels, water and lemon juice into a pan and simmer until it is tender, test for pectin. When a satisfactory clot is formed, add the sugar (sugar is best warmed beforehand) stir until disolved then bring to boil and boil rapidly until setting point is reached stirring occasionally.
• Remove from the heat and immediately stir in the Brandy, remove any scum and pour into hot sterilized jars and cover.

BRANDIED APRICOT TART

Steps:

• Preheat oven to 450°. In a large bowl, combine flour and sugar. Cut in butter until crumbly. Add egg yolk. Gradually add milk, tossing with a fork until a ball forms., Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom. Bake 8-10 minutes or until lightly browned. Cool on a wire rack. Reduce heat to 350°., In a small saucepan, combine preserves and brandy; cook and stir over low heat until melted. Brush 2 tablespoons over crust. Arrange apricots over crust and brush with preserve mixture. , Bake 18-22 minutes longer or until crust is golden brown. Cool on a wire rack. Sprinkle with almonds. Serve with whipped cream if desired.