Cover the apricots with the apple juice and bring to a full boil. Reduce
the heat and simmer, covered, 30 minutes. Stir the apricots occasionally
so they will not stick or burn. Let the apricots cool, then strain.
Reserve the cooking liquid. Chop the cooked apricots and set aside. In a
2-quart saucepan combine the orange juice, honey, water, cornstarch, ginger
and cinnamon. Heat, stirring constantly, until thickened slightly. Remove
the pan from the heat and add the apricots, their cooking liquid and
vermouth. Serve hot or well chilled. From: Syd's Cookbook.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip
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