Recipes Apricots in Armagnac Syrup Be the first to rate & review! Chef Jeremiah Tower thinks that there are no better apricots than the rich, soft pillows of glacéed fruit that come from Australia. Beautiful Desserts By Jeremiah Tower Updated on March 28, 2015 Print Rate It Share Share Tweet Pin Email Yield: 12 apricots Ingredients 1 cup Armagnac 12 glacéed apricots, preferably Australian 1/4 cup sugar 1 tablespoon pomegranate juice (optional) Directions Preheat the oven to 300°. Heat the Armagnac in a small saucepan. Arrange the apricots in a glass baking dish and pour the Armagnac on top. Cover with foil and bake for 15 minutes. Drain the hot Armagnac into a large skillet and carefully ignite it. When the flames die down, add the sugar and simmer over moderately high heat until thickened, about 5 minutes. 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. Thickly slice the apricots and store them in the syrup. Make Ahead The apricots can be stored in an airtight container for up to 2 days. Serve With Lemon Cornmeal Cakes with Lapsang Souchong Chocolate Sauce Rate it Print