Apricots Au Curacao

A three-minute dessert that depends almost entirely on the syrup being reduced enough to coat. The original assumes canned fruit packed in heavy syrup, which is worth knowing before you start.

• A pint of canned apricotsRoughly one standard 15-16 oz can, drained, which gives about 8-10 halves. Serves two to three.
• Syrup, not juiceCanned fruit of the period was generally packed in syrup rather than juice or water. If yours is packed in juice or water there will be less sugar in the pan, so expect a thinner sauce, or add another ounce or two of sugar.
• An ounce of sugarAbout two tablespoons by volume. Weigh it if you can, since the whole point is the sugar-to-liquid ratio.
• CompotierA footed glass or porcelain dish for stewed and preserved fruit. Any shallow serving bowl works; the fruit should sit in a single layer so the sauce reaches all of it.
• The orange rindPare it in wide strips with a peeler and take no white pith, which turns the syrup bitter over ten minutes of boiling. Fish the strips out before the liqueur goes in.
• Add the curaçao off the heatAdding the curacao -- The recipe does not say whether the pan is off the fire, but the liqueur goes in after the boiling is done and is only 'lightly mixed'; taking the pan off the heat first will preserve more of the alcohol and orange aroma. 'Lightly mix' means a stir or two, no more.
• Which curaçaoAn orange liqueur of any decent brand; Grand Marnier or triple sec stand in without complaint. The blue bottling is the same spirit with colouring and will tint the sauce green against the apricots.
• ServingGood warm or chilled. If chilling, pour the sauce over while hot so the fruit takes up some of it, then refrigerate an hour.