- 40 spotless, fully ripe apricots
- 10 apricot kernels
- 1 vanilla bean
- 500 g granulated brown sugar
- 500 ml white rum or gin
- 5-6 cardamom seeds
Cut the apricots in half and remove the stones. Crack 10 stones open (with a nutcracker) to get the seed inside. Slice the vanilla bean vertically. Crush cardamom seeds with the flat side of a knife.
Add seeds, apricots, vanilla bean, 250 g of the sugar and cardamom seeds to a large glass container.
Pour the alcohol on top, seal the container and shake well.
Keep container in a warm and sunny place for at least 5 - 6 weeks, shaking it from time to time.
After the six weeks, pour the liqueur base through a strainer lined with cheesecloth.
Boil the fruit residues with 0.5 liter water for 10 minutes, then strain again and throw away the fruit residues. Now boil the obtained juice again with 250g of granulated sugar, skim any foam that might occur on the surface. Remove from heat and add the liqueur base. Filter again through the cheesecloth and bottle the liqueur. Leave to mature for another 4 - 6 weeks in a dark and cool place.