Noyaux Extract
- Total Time
- 10 minutes, plus 3 months' steeping
- Rating
- Comments
- Read comments
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Ingredients
- 25 to 30noyaux (apricot kernels)
- 1¾cups vodka, bourbon or light rum
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Preparation
- Step 1
Heat oven to 300 degrees. If kernels are wet, allow to dry, then spread them onto a baking sheet, and toast for 10 minutes. The noyaux shouldn’t take on any color. Remove from oven, and allow to cool.
- Step 2
Place noyaux and liquor in a pint jar. Cover, and place in a dark, cool, dry place for 3 months or longer. Give the jar a shake once in a while when you think of it. Strain extract to remove debris as you use it — the longer the kernels remain in the liquor, the more aromatic and flavorful the extract will become. You can also add more kernels as they accumulate, topping off with more liquor, resulting in an infinite supply of extract.
Private Notes
Comments
Very interesting 2-part article about cyanide in stone fruit pits https://www.artofdrink.com/science/cyanide-in-apricot-cherries-pits http://www.artofdrink.com/science/cyanide-in-cherries-part-ii
I have an apricot tree, harvest annually, make jam, etc., and find the best tool for cracking pits is a pair of pliers, done inside a large plastic container (minimizes "stray ricochets"). You can control the breaking pressure much easier with pliers then the "Hulk smash" hammer.
Further: European Food Safety Authority says that the safe one-off dose of apricot kernels (assuming cyanide still present) is 3 small kernels or half a large kernel. So if ALL the cyanide (or precursor) ends up in your alcoholic extract, and you use 30 small kernels for 1 pint ~ 500 ml alcohol, then the average adult would be safe with a 50 ml shot glass. Baking with a 1 tsp ~ 5 ml amount would seem to be well within the safe range.
Crazy scent and flavor, even after just a few days.
To save you agita: use a vice to slowly apply pressure to the pit until you hear it crack. The pit should be placed so that the sharp edges are gripped by the vice, not the rounded, flatter sides. When you turn the crank slowly, you will hear and see it crack just enough to reliably preserve the kernel inside. Pry apart the two halves with your fingers and take out the intact kernel. I tried hammers and pliers. It was all folly and smashed kernels until I tried slowly cranking down the vice.
I made this for the first time and I am wondering if I messed up. I dried the pits out on the counter and opened them up a few days later for the kernels. I then put about 20 kernals in a container with a sealed lid. I was a few short according to the recipe so I opened up about 5 more and did roast those in the oven as described above. I adding in all of the kernals to the liquor. Now I'm afraid for fear of the cyanide, since I didn't roast the first 20 kernals. Please advise if I messed up
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