This recipe can be multiplied.
Peel and stone the apricots, leaving them as whole as possible. Put them in a large pan or preserving pan, and to every pound of apricots add a half a pound of dry sugar. Stir gently, but well. Let them stand for twenty four hours, turning them occasionally. Then bring to the boil and cook quite rapidly, just until the apricots are transparent.
Remove from heat and allow to become quite cold. Carefully take the apricots out of the cold syrup and place them separately on plates. Dry either in the oven, as described for Sugarplums, or in a home dryer.
By Jodi from Aurora, CO
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