Apricot Wine
杏子酒 · pan chinese cuisine
Fruit-infused liquors like this apricot wine are a traditional way in Chinese home kitchens to preserve seasonal stone fruit. The fruit and rock sugar are simply combined with a neutral white liquor and left to infuse.
Lucia FerrariMilanese living in Chicago. I will die on the hill that carbonara has no cream. Sunday ragù takes six hours and I wouldn't change a thing.Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- 291.9(Main ingredients only; seasoning not counted)
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- 74.6(Main ingredients only; seasoning not counted)
- Sodium (mg)
- 28.5(Main ingredients only; seasoning not counted)
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
xing杏
17.64 oz
8.82 oz
Steps
- 1
Step 1
Wash the apricots thoroughly and pat them completely dry.
✅ Done when: The apricots are clean with no visible moisture left on the skins.
- 2
Step 2
Cut each apricot in half and remove the pit.
✅ Done when: Every apricot is split into two halves with the pit fully removed.
- 3
Step 3
Measure out the rock sugar.
✅ Done when: The measured rock sugar is set aside and ready to use.
- 4
Step 4
Have your white liquor ready — sorghum liquor (baijiu) works well.
✅ Done when: The liquor is on hand and ready to pour.
- 5
Step 5
Place the rock sugar and apricot halves into a prepared jar, then pour in the liquor.
✅ Done when: The fruit and sugar are submerged in liquor in the sealed jar.