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Apricot Brandy
Yield: 20 servings

2 lb fresh apricots
white wine
1 lb sugar
32 oz brandy

Pierce apricots with a fork. Bring a saucepan of water to the boil
and add fruit. Simmer for 2 minutes. Strain off boiling water
and run cold water over the apricots. Let stand in this water for
10 minutes, then drain. Peel the apricots, halve them and remove
pits. Crack the pits and take out the kernels.

Make s syrup with the sugar and some white wine; add to this the
apricots and the kernels. Bring to the boil again, then sieve out
the apricots and kernels with a straining spoon and set them aside
in a preserving jar. Discard Kernels. Allow syrup to simmer until
it thickens. Cool and pour over the apricots, add the brandy and
close jar tightly. Allow 2 months before opening.

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