Silky sweetness defined by the fragrance of apricot and the noble strength of pisco. It is the essence of Peru's southern valleys, an elixir of patience that transforms fruit into an amber liquid jewel. A celebration of waiting, perfect for sharing moments worth remembering.
Wash the apricots, dry them well, halve them, and remove the pits. Discard bruised or overly soft parts; in a long maceration, one bad piece of fruit can spoil the whole jar.
Heat the water with the brown sugar for 3 to 4 minutes, until dissolved into a light syrup. Turn off the heat and cool for 12 minutes; do not mix it hot with the pisco.
Place the apricots in a clean, dry glass jar. Add the pisco quebranta and the cooled syrup, close tightly, and shake gently. Store in a cool, dark place for 14 days, moving the jar every 2 or 3 days so the fruit infuses evenly.
Strain the macerated pisco through a fine mesh without pressing the fruit too hard, so the liquor stays clear. Bottle in a clean jar and serve in small pours, chilled or at room temperature.
Turn what you find into an experience you can actually bring to your kitchen.
