Apricots In Brandy

Apricots in Brandy is a classic and an easy to prepare elegant dessert.

4 lb apricots (1.8 kg)
1 cup (½ lb) raw sugar (225 g)
8 oz brandy (250 mL)
3 (1 lb) preserving jars (450 g)
½ pt water (300 mL)

Sterilize the jars and drain thoroughly, then warm in an oven set at 250°F (120°C, gas ½)

Wash and drain the apricots and prick them with a darning needle.

Pour water into a large heavy bottomed saucepan or preserving pan. Add 4 oz (100 g) of the raw sugar and heat gently, stirring, until dissolved. Add enough of the apricots to cover the base of the pan in a single layer. Bring the syrup back to the boil and remove the riper fruit at once. Firmer fruit should be boiled for 2 minutes, but do not let it become too soft.

As the fruit is ready, transfer it to the warmed jars, using a slotted spoon.

Add the remaining raw sugar to the syrup in the pan, lower the temperature and stir until the raw sugar has dissolved. Boil the syrup, without stirring, until it registers 220°F (105°C) on a raw sugar thermometer, the thread stage. Remove the syrup from the heat.

Measure out 8 oz (250 mL) of the syrup. Stir in the brandy, then pour the mixture over the apricots, covering them completely.

Pot and store for at least 1 month.