Apricot Brandy

Yield: 20 servings. 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.