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Apricots, Frosted

Choose twelve sound apricots: put them into a saucepan with cold water to cover them and a piece of alum the size of a nut. Let them stew a few minutes very gently, until the skin can be drawn off. Remove the skin, dip the apricots in clarified butter, and strew thickly over them sugar coarsely crushed. Put them into a moderate oven until the sugar sparkles; but take care that the fruit is not broken. Pile them on a dish, and serve cold. Time to bake, a quarter of an hour. Probable cost, 2s. 3d. Sufficient for five or six persons.