Apricots in Armagnac Syrup

• 1 cup Armagnac
• 12 glaceed apricots, preferably Australian
• 1/4 cup sugar
• 1 tablespoon pomegranate juice (optional)

1. Preheat the oven to 300.
2. Heat the Armagnac in a small saucepan.
3. Arrange the apricots in a glass baking dish and pour the Armagnac on top.
4. Cover with foil and bake for 15 minutes.
5. Drain the hot Armagnac into a large skillet and carefully ignite it.
6. When the flames die down, add the sugar and simmer over moderately high heat until thickened, about 5 minutes.
7. Add the pomegranate juice and the apricots and simmer over low heat, turning them twice, until the syrup is reduced to about 1/3 cup, about 3 minutes; let cool.
8. Thickly slice the apricots and store them in the syrup.

armagnac, glaceed, sugar, pomegranate juice

Taken from www.foodandwine.com/recipes/apricots-in-armagnac-syrup (may not work)