1 c. simple syrup (see below)
3 c. water
12 oz. dried apricots
2 1/2 c. brandy
2 c. vodka
1/3 c. blanched slivered almonds
Whole blanched almonds

Make simple syrup: 2 cups sugar, 2 cups water, come to boil and boil 1 minute.

Heat water in medium saucepan over medium heat to boiling. Add apricots, cook 1 minute. Remove pan from heat, cover. Let apricots cool to room temperature in cooking liquid.

When apricots are cool, drain in colander. Place along with brandy, vodka, 1 cup simple syrup and slivered almonds in 2 quart glass or ceramic container. Cap tightly or cover tightly with plastic wrap. Let steep in cool, dark place for 2 weeks, swirling mixture around in jar every 3 days.

Drain apricots and slivered almonds in coarse sieve. Set over 4 cup measure, pressing fruit gently but firmly with back of large spoon to extract as much liquid as possible. Set strained brandy aside. Place apricots and almonds in clean gift jars of desired size. Add several whole almonds to each jar. Do not fill all the way to the top. Reserve.

Strain reserved brandy through sieve lined with double thickness of dampened cheesecloth into clean container. Thoroughly wash and dry original 2 quart container or have ready second clean glass or ceramic container. Set funnel or coffee cone containing dampened filter paper or coffee filter over container, slowly pour brandy through.

When brandy is filtered to desired clarity, remove sample to rest for sweetness. Adjust sweetening to taste with additional simple syrup, if desired, then cover apricots in jars with brandy, pour any remaining brandy into more clean gift decanters. Cover jars and decanters tightly, let both apricots and brandy age 4 to 6 weeks in cool, dark place.

Yield: 2 1/2 cups fruit, 4 cups brandy.