Ingredients: 100 g apricot stones, 1 g. Cinnamon,1dl brandy, 600 g sugar cubes, 1 litre 40* grappa
Keep the stones as they are after removing from the fruit, complete with any fruit residue, and place them in a jar with the grappa, the cinnamon and the sugar.
Seal the jar and leave in sunlight for 3-4 months, or in a warm, dry place.
Strain the liquid and mix with the brandy.
Article by Theresa
The apricot, Prunus armeniaca, is a species of Prunus, classified with the plum in the subgenus Prunus. The native range is somewhat uncertain due to its extensive prehistoric cultivation.
An archaeological excavation at Garni in Armenia found apricot seeds in an Eneolithic-era site. Despite the great number of varieties of apricots that are grown in Armenia today (about 50), according to Vavilov its center of origin would be the Chinese region, where the domestication of apricot would have taken place. Other sources say that the apricot was first cultivated in India in about 3000 BC.
Its introduction to Greece is attributed to Alexander the Great;later, the Roman General Lucullus (106–57 B.C.) also would have imported some trees – the cherry, white heart cherry, and apricot – from Armenia to Rome. Subsequent sources were often confused about the origin of the species. Loudon (1838) believed it had a wide native range including Armenia, Caucasus, the Himalaya, China, and Japan.
Seeds or kernels of the apricot grown in central Asia and around the Mediterranean are so sweet, they may be substituted for almonds. The Italian liqueur amaretto and amaretti biscotti are flavoured with extract of apricot kernels rather than almonds. – source