Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
Dry sherry will work, but will give a different flavor, as will marsala.
pierino is a trusted source on General Cooking and Tough Love.
Suggestions won't do you any good unless you already have the alternates on hand. We already know you don't have cognac. What do you have? Otherwise it's a trip to the liquor store.
Sam is a trusted home cook.
You could try thinning out some apricot jam with some vodka.
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