Apricot Liqueur
Ingredients
250g dried apricots
1 cup sugar
1 cup brandy
10cm stick cinnamon
3 cups wine
Method
Boil apricots, sugar and cinnamon stick with 1 cup of wine. add remaining wine and brandy. Cover and stand for four days. Strain and pour liqueur in a bottle. Store in a cool dark place. The liqueur will be ready in four days.
Puree the apricots with some orange juice and use as a topping for ice cream. This keeps well in fridge or can be used straight away.
Home Made Irish Cream
Ingredients
1 tin evaporated milk
6 eggs
1 teaspoon vanilla essence
1 level tablespoons drinking chocolate
1 tin condensed milk
1½ cups whisky
1 teaspoon coconut essence
Method
Blend eggs in a blender for 1 minute. Add all remaining ingredients and blend until smooth.
Bottle and keep a week before using. This liqueur can be used straight away but becomes stronger with keeping. Keeps well in fridge.