Home › The Principles of Cookery › Apricots, to Dry

Apricots, to Dry

The apricots should be taken before they are quite ripe. Scald them, draw off the skin, divide and stone them. Place them in a dish, with their weight in sugar strewn over them, and let them remain twenty-four hours. Then put the whole into a preserving-pan, and simmer them very gently until they are clear. They must remain in the syrup for two days. It must then be drained from them, boiled, and poured over them, and they must remain in it two days more. It must then be drawn off, and used for flavouring or other purposes, and the apricots dusted with sugar and placed a little apart from each other in a cool oven to dry. They keep best in a tin box with writing-paper between the layers. The apricot syrup mixed with an equal quantity of brandy also makes an agreeable liquor. Time to make, six days.