Noyaux Extract

By Samin Nosrat

Noyaux Extract
Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Pamela Duncan Silver.
Total Time
10 minutes, plus 3 months' steeping
Rating
4(193)
Comments
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Hidden within the pit of an apricot is a kernel, or noyau, rife with the perfume of almonds, vanilla, apricots and lilies. The fragrance is intoxicating, simultaneously familiar and indescribable, and entirely worth extracting and capturing in a jar to add to preserves, whipped cream, custard, ice cream, cakes and even aperitifs all year long. To disable the amygdalin the noyaux contain, and prevent the body from converting it to cyanide, give the kernels a quick toast before steeping them in the alcohol.

Featured in: How to Unlock the Secret Flavor Hidden at the Apricot’s Core

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Ingredients

Yield:About 1 pint
  • 25 to 30noyaux (apricot kernels)
  • 1¾cups vodka, bourbon or light rum
Ingredient Substitution Guide

Preparation

  1. 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.

  2. 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.

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Ratings

4 out of 5
193 user ratings
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Comments

Pete

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.

David

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.

Leek

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

Whitney

Tried this last year and even after 4 months it still tasted like moonshine. Did I use a subpar alcohol or is that just how it tastes? I haven’t made liqueurs or extracts before so I don’t know what to expect - other than to compare it to store-bought extracts.

s

Do we think that pits sitting on the counter for a few weeks (until I bought some alcohol) will still be good for this recipe? They have not been hulled.

Robin

Crazy scent and flavor, even after just a few days.

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