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Brandied Dried Apricot JamFrom chef and author Wolfgang Puck December 13, 2004 This is a delicious and simple recipe perfect for a holiday brunch. Try it as a topping for Wolfgang's Pistachio-Crusted Vanilla French Toast. 
IngredientsDirections Put the apricot pieces in a mixing bowl, bring the water to a boil, and pour over the apricots. Add the brandy and wine, cover with plastic wrap, and leave in the refrigerator to soak for at least 30 minutes to 1 hour or for as long as overnight. Transfer the apricots and their soaking liquid to a nonreactive saucepan. Add the sugar and the cinnamon stick and bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the mixture has a thick, jamlike consistency, about 45 minutes to an hour. Remove from the heat and allow to cool. Transfer the mixture to a bowl or storage container, remove and discard the cinnamon stick, cover, and refrigerate. Makes 1 1/2 cups Recipe copyright Wolfgang Puck ©2004
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 More Recipes from Wolfgang Puck  Trattoria del LupoPotato Spinach SoupSachertorteApple TartCreamy Mashed Potatoes with Brown OnionsMushrooms with Fine HerbsSweet Potato CrispPumpkin Pie with Cranberry MarmaladeChinois Classic Chicken SaladApricot or Peach MelbaPoached Provencal SalmonChino Chopped Vegetable Salad with ShrimpWienerschnitzel with Warm Potato SaladBraised Veal with Red Wine SauceViennese Beef GoulashAsian Beef SaladMeat Loaf with Mushroom SauceRoasted Chicken Breast with Wild Mushroom Risotto and French Black TrufflesObaChine Pad ThaiBrown Veal Stock
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