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  • 1 pound Apricots
  • 1 pound of loaf sugar
Pare your apricots, and thrust out the stones with a skewer; to every pound of apricots put a pound of loaf sugar; strew part of it over them and let them stand till the next day; then give them a gentle boil three or four different times, and let them become cold between each time. Take them out of the syrup one by one; the last time you boil them, skim your syrup well; then boil it till it looks clear and thick; pour it over your apricots, and cover them for use.
Submitted by Cassyjean - Torrington, CT Aug 27, 2009 15 min 30 min 45 min
Recipe Rascal