Apricot-and-Wine Liqueur

Ingredients

• 2 pounds apricots pitted quartered ( 12 large)
• 1 stick cinnamon (3-inch)
• 750 milliliter sauvignon blanc white wine dry white
• 2 cups sugar 
• 6 inch vanilla pod split
• 2 cups vodka 

Equipment

• bowl
• sieve
• dutch oven
• cheesecloth

Directions

1. Combine sugar and wine in a large nonaluminum Dutch oven or stockpot; stir well. Cook over medium-high heat 2 minutes or until sugar dissolves, stirring constantly (do not boil).
2. Add apricots, cinnamon stick, and vanilla bean; bring to a boil, and cook 30 seconds, stirring gently after 15 seconds.
3. Remove from heat; gently stir in vodka.
4. Let cool completely. Spoon mixture into a large bowl; cover loosely with cheesecloth or a towel, and refrigerate 4 days.
5. Drain apricot mixture through a fine sieve, reserving liqueur and marinated apricots. Discard cinnamon stick and vanilla bean.
6. Pour liqueur into decorative bottles, and store in the refrigerator. Spoon the marinated apricots into a bowl; cover and chill.
7. Note: Apricot liqueur will keep in the refrigerator for several weeks. Use the marinated apricots within 3 days.