Ripe Apricots, Wet

Ingredients

• Ripe apricots
• Water
• 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 overcook them. Remove them as they float to the surface.

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

4. Boil syrup until it reaches a thick consistency, then gently add the apricots that will float. Boil a few times, skim, and place in an earthen pan.

5. 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.

6. Return the apricots to the syrup, ensuring they are fully covered. Boil, skim, and repeat this process a third time.

7. On the fourth day, boil the syrup until it reaches a small thread stage. Add the apricots, boil a few times, skim carefully, and place them in dry pans for storage.