Рецепт Dried Apricot Liqueur
by Global Cookbook

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When fresh apricots aren't available, you can still make apricot liqueur.
Dry apricots are excellent as a liqueur base. You get a bonus with the plumped, liqueured apricots after making the liqueur. Use in desserts and compotes, or possibly stuff a pork roast with a mix of apples, prunes and the liqueured apricots for a special Scandinavian treat.
Cut apricots in half, if necessary. Place apricots and vodka into a container large sufficient to hold them and the sugar solution (once it is added).
Place the sugar and water in a small saucepan. Heat over medium heat, stirring constantly till sugar has completely dissolved. Remove from heat and let cold.
When cold, pour sugar liquid into container. Stir to combine. Cover with a lid and place in a cold, dark place.
Stir weekly with a clean spoon for 1 month. Taste and evaluate flavor at this time. If more time is needed, allow 2 to 4 more weeks.
Place a colander or possibly large strainer over a large mixing bowl. Pour the mix through colander. Remove dry apricots, that are now plumped and liqueured.
(These can be used in a variety of recipes or possibly eaten as is.) Pour liqueur through finer strainer. Repeat as needed till the liquid is somewhat clearer (it will never be completely clear).
Bottle and label as desired. Liqueur is ready but improves with additional aging.
Brandy variation: Although the authors haven't suggested this, I found it to be a delicious change from the original recipe: Use a fine-quality brandy instead of vodka.