Type what you have

Ingredients

• ✓ apricot brandy
• apricot
• fruit pectin
• white sugar

Instructions

1. 1 Inspect 9 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Finely chop apricots; place 5 cups in a large saucepan over medium heat. Stir in pectin; slowly bring to a full rolling boil. Add sugar; stir to dissolve. Return to a full rolling boil over high heat; boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
3. 3 Off heat, stir in apricot brandy until incorporated.
4. 4 Pack apricot jam into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and tightly screw on rings.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Rest for 24 hours without moving the jars. Gently press center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By bambi23

Ingredients

• ✓ apricot brandy
• ice
• lemonade
• lime flavored vodka

Instructions

1. 1 Fill a tall glass with ice. Stir in lemonade, apricot brandy, and lime vodka.

By C19651

Ingredients

• ✓ apricot brandy
• yellow cake mix
• egg
• white sugar
• vegetable oil
• apricot nectar
• apricot nectar
• sugar
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 or 10 inch Bundt pan.
2. 2 In a large bowl, mix together the cake mix, eggs, 1/2 cup of sugar, oil, 3/4 cup of apricot nectar and brandy using an electric mixer on low speed. Mix for 3 minutes on high speed. Pour into the prepared pan.
3. 3 Bake for 45 minutes in the preheated oven, or until a toothpick inserted into the crown of the cake comes out clean. Cool in the pan, then invert onto a serving plate.
4. 4 To make the icing, combine 3 tablespoons of apricot nectar, 3 tablespoons of sugar and butter in a saucepan. Cook over medium heat, stirring, until butter is melted and sugar has dissolved. Let cool one minute, then pour over the cake.

By Todd Cassie McWhorter

Ingredients

• ✓ apricot brandy
• water
• white sugar
• tea bag
• orange juice concentrate
• lemonade concentrate

Instructions

1. 1 In a large saucepan, boil the water. Stir in sugar until dissolved. Add tea bags, and let sit overnight at room temperature.
2. 2 In a large freezer proof container, combine mixture with orange juice concentrate, lemonade concentrate and apricot brandy. Cover tightly, and freeze, stirring every few hours, until frozen.

By Kerrie

Ingredients

• ✓ apricot brandy
• all-purpose flour
• baking soda
• salt
• sour cream
• rum extract
• orange extract
• almond extract
• lemon extract
• vanilla extract
• butter
• sugar
• egg

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking soda and salt. Set aside.
2. 2 Combine the sour cream, rum flavoring, orange extract, almond extract, lemon extract, vanilla extract and apricot brandy. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream and flavorings mixture, stirring just until incorporated.
3. 3 Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

By Melissa

Ingredients

• ✓ apricot brandy
• ✓ apricot brandy
• almond
• lemon zest
• apricot preserves
• lemon zest
• water
• peach schnapps
• sugar
• lemon zest
• sour cream
• salt
• baking soda
• all-purpose flour
• egg
• butter
• sugar

Instructions

1. 1 Butter and flour one angle food tube cake pan. Preheat oven to 325 degrees F (175 degrees C).
2. 2 In a mixing bowl, cream together butter and sugar for 5 minutes. Add eggs one at a time. Beat well. Sift flour with soda and salt; add sour cream and brandy ending with flour. Bake for 1 hour 15 minutes.
3. 3 Prepare the syrup in a sauce pan by combining the sugar, peach flavored liqueur, water and lemon zest. Boil for 1 minute.
4. 4 Turn cake out onto plate and punch holes in bottom of cake with ice pick or something similar. Slowly pour all of syrup into holes until cake is penetrated and syrup is absorbed. Immediately turn cake right side up onto serving plate.
5. 5 Prepare the topping/glaze by combining the apricot preserves, apricot brandy and lemon zest in a sauce pan and boiling for 1 minute. Drizzle over top of cake. Place sliced almonds on top of glaze along with a little lemon zest if desired.
6. 6 Serve the cake with sliced fresh peaches and coat with 1/2 cup citrus juice. Add one basket blueberries and mix together. Pour 1/2 cup peach flavored liqueur and 1/2 cup simple syrup over fruit. (simple syrup made from 1/2 cup sugar boiled in 1 cup water for 1 minute and cooled)

By Judy Cambell