Sherry is quickly becoming a favourite of mine and when infused it creates some beautiful, harmonic flavours. What’s even better is that this recipe calls for dried apricots, which makes it accessible all year round!
- 250 mL Sherry Tio Pepe Recommended
- ½ cup Dried Apricots
Combine all ingredients into a sterile container and let this rest for 1 week in a dark, cool environment
Strain the apricots out of the sherry and have it refrigerated for 2 weeks