GET some of the ripest apricots you can. Pare and cut them thin, and then infuse them in an earthen pan till tender and dry. To every pound and a half of apricots, put a pound of double-refined sugar, and three spoonsful of water. Boil your sugar to a candy height, and then put it upon your apricots. Stir them over a slow fire till they look clear and thick, but be careful they do not boil; then pour them into your glasses.