Apricot

Apricots are much improved by being cooked. This recipe is from Elizabeth David.  Cut the apricots in half and remove the stones.  Cook them gently with water half-way to covering them and a tablespoon or so of sugar till they are tender but watch them to make sure they don’t dissolve into a puree – take the apricots out of the pan and put them in a dish.  Reduce the remaining juice to a syrup by turning up the heat a little until it thickens. Then pour the syrup over the apricots. Serve cold.  

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