PARE the ripest apricots you can get, cut them thin, infuse them in an earthen pan till they are tender and dry; then to every pound and a half of apricots put a pound of double refined sugar, and three spoonfuls of water; boil your sugar to a candy height, then put it upon your apricots, stir them over a low fire till they look clear and thick, but do not let them boil, only simmer; put them in glasses for use.