Summer fruit infused brandy

Makes one 500ml bottle 


Half bottle reasonable brandy or Armagnac

100g white sugar

Perfectly ripe fruit (8 apricots or 5 peaches)


Pour the brandy into a 750ml mason jar. Add the 100g of sugar. Cut the fruit in quarters and add to the jar. Smash the stones and add the kernels to the jar. Shake to help dissolve the sugar. Shake at least once a week for 1 month. After at least one month pour the mixture through a fine sieve and bottle. The fruit can be put in a smaller jar, ensure it is covered by the brandy to store.