Home › The Principles of Cookery › Apricot Chips

Apricot Chips

Put one pound of unpeeled apricots, cut into slices, into a thick syrup made of two pounds of sugar boiled with a pint of water until it is nearly candied. Let them stand in this a couple of hours; then put them into a preserving-pan, and make them as hot as possible without boiling. Take them from the fire and let them stand all night. Next day remove the chips from the syrup, spread them on plates, and dry them. Time to remain in the candy, twenty-four hours.