INGREDIENTS

INSTRUCTIONS

Use firm, slightly underripe fruit. Peel and cut into lengthwise slices:
apricots or peaches. The fruit may be dipped briefly into boiling water to
facilitate the removal of skins. Remove the stones. Measure the fruit.
Allow to each cup: 3/4C sugar, 2tbsp water, 1-1/2tsp lemon juice. Stir this
syrup and cook it 5min. Add the fruit. You may omit the water and just pour
the sugar over the apricots/peaches, letting them stand 2 hours before
continuing. Simmer fruit til transparent. Place in glasses or jars. If the
syrup seems too abundant, place the fruit in jars and reduce the syrup til
thick. Pour over fruit. Add to the syrup(if desired): lemon juice -- about
2tsp to every cup of fruit.
NOTES : Posted on Kitmailbx by TrinaMaria@aol.co
Recipe by: TrinaMaria@aol.com
Posted to recipelu-digest by "Susan Mori" <bonaparte@email.msn.com> on Mar
16, 1998

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