Apricot Vanilla Vodka Recipes

BAKED VANILLA APRICOTS

Steps:

• Preheat the oven to 350 degrees.
• Put apricots in shallow baking dish. Add remaining ingredients and bake about 30 minutes, turning apricots occasionally. Cool them and serve at room temperature.

VANILLA VODKA

Steps:

• Split the vanilla pods lengthwise down the center to expose the seeds, keeping the ends of the beans intact.
• Place the beans with the vodka in a large jar with an airtight seal.
• Store in a dark, dry place for at least 4 weeks, shaking the jar several times each week.
• When ready, transfer the extract and the beans to a bottle.
• As you use the extract, top off with more vodka to replenish your supply. The beans will continue to impart flavor for many months.

APRICOT LIQUEUR

Steps:

• Place apricots and sugar in a screw-top jar.
• Add vodka, screw cover on tightly and shake to dissolve the sugar.
• Leave for 5-7 days, inverting the jar daily (test the taste after 5 days and infuse 2 more if you want a stronger flavor).
• Strain liqueur into a decanter through a fine sieve and store in refrigerator.
• Apricots may be saved, chopped and used as a topping on ice cream.

APRICOT VANILLA VODKA

Steps:

• place the dried apricots in a saucepan with just enough water to cover.
• bring to boil and immediately turn off.
• allow to soak until soft about 15 minutes.
• In a large glass jar (don't use plastic or metal) place the apricots, any remaining liquid, the vanilla beans and the vodka.
• Give it a good stir and place in the fride.
• Allow to rest in the fridge about a week, stirring or gently shaking on occasion.
• You can either strain at this point and decant or, if you use a 'sun tea' type of jar with a spiggot at the bottom you can just pour directly from the jar.