Ripe Apricots, Wet

Ingredients

• ripe apricots
• syrup

Directions

1. Select apricots that are neither too ripe nor too green. Cut a small slit near the stem and remove the stone.

2. Blanch the apricots in boiling water, being careful not to break them. Remove them as they float to the surface.

3. Transfer the apricots to cold water and drain them on a sieve.

4. Boil the syrup until it reaches a feather stage. Gently add the apricots that will float.

5. Boil the apricots a few times, skim the surface, and place them in an earthen pan.

6. The next day, strain the syrup from the apricots and add a small amount of fresh syrup. Boil and skim until it reaches a small pearl stage.

7. Return the apricots to the syrup, ensuring it boils over them. Skim and place them back in the pan. Repeat this process on the third day.

8. On the fourth day, boil the syrup until it reaches a small blow stage. Add the apricots and boil them a few times, skimming carefully.

9. Store the apricots in dry pans for later use, and dry them when needed.