Apricots, not ripe, 1 pound 5 ounces
Powdered sugar, 3 1/2 ounces
Water, 1 glass

Remove the stones from the apricots carefully, and put them on the fire with the water.

When the water begins to boil, add the sugar; continue cooking, stirring from time to time.

When the apricots are soft and somewhat wrinkled, remove them one by one and place them in a fruit dish.

Continue boiling the water which is still in the pot, and when it has condensed to a thick syrup pour it on the apricots.

This recipe (#378) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. Image: courtesy of the New York Public Digital Library.

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