I really did this for the fruit but it ends up the alcohol is what I'm in love with. The apricots when ripe were just gorgeous, packed into the jar. I've been seeing some images around (Quince Brandy from Not Without Salt and the Times did a bit on brandied fruit recently, too, I'm sure there's many more), and they always look so lovely. Well, not surprisingly, when they are done the fruit are small and shriveled, and sometimes brown. Some of the apricots are still somewhat orange-y. They don't look like gift-giving material to the uninitiated, but let me tell you, there are worth their weight in gold. I might not give them away.
When poured into a snifter the scent of tangy apricot is mingled with sweet almond and it almost makes you swoon. I think I might have swooned. And then the syrupy liquid is on your tongue and it's got this fantastic complexity and depth, the high notes of citrus and fresh almond mingling with light floral and the heat of the brandy. It was really hard not to drink too much. And I think I may have done just that. But it's so heavenly. I just tasted it to remind me of the flavor (it's 9:20 a.m.) and it feels so good, warm in my heart.