Press the quantity of ripe apricots you may require through a horse-hair sieve; put the pulp into bottles, cork them very close, and tie them over; place these bottles upright in a large saucepan, with hay between to prevent their touching; put the saucepan on the fire, and fill it with water. When the water is near boiling, take it off and let it stand till the bottles are cold; then put them in a cellar, without touching each other, until wanted, when they will be found as good to use as fresh fruit. The apricots may also be preserved whole by the same means.
Choose your apricots when quite ripe, let them be free from spots, rub them carefully with a linen cloth, to take off the down. Weigh your fruit, and to each pound put a quarter of a pound of sugar. Clarify it, and boil it to the degree grand perle, then put in the apricots: boil them three or four times, taking care to turn them frequently, that they may take the sugar in all parts. Take them off the fire, and put them one by one into glass bottles; the sirup being by this time nearly cold, pour the brandy (three demise-tiers to each pound) into it by degrees, stirring constantly to mix it well with the sirup. When thoroughly incorporated, pour it into the bottles, the fruit at first will float; but when the brandy and sugar have soaked in they will sink to the bottom; they are then fit to eat.
Green apricots are done exactly the same as green almonds. See Almonds.
Peel, cut, and take the stones from your fruit, and put them on the fire in a little water, and when they rise they are sufficiently done, and may be taken out, cooled, and drained. Then put them into a little clarified sugar and give them three or four boilings; skim them well, and then put your fruit aside; boil the sugar alone four or five times more, and pour it over the apricots. When cold place them in the compotier.
Take half-ripe aprirots, peel and cut them into thin slices, dry them over a gentle fire; to four ounces of fruit put one pound of sugar, boiled to the degree la plume forte; when the sugar is nearly cold put in the fruit, taking rare to stir it well with a spoon, that they may be well incorporated.
Take five dozen very fine apricots, cut them in half, and put them, a few at a time, over the fire, with half a pound of sugar and four glasses of water; as soon as you find the peel will come off easily, take them out and drain them, and put fresh apricots into the sirup, and proceed the same until all are pealed, then reduce the sirup to the usual consistence. Put a pound of rice, half a pound of butter, the same of sugar, on which grate the zestes of four lemons, a little salt, eight or nine glasses of milk, and three-quarters of a pound of raisins, into a saucepan, and when it boils take it from the fire and put it on hot cinders, stirring it occasionally for an hour, when, if the rice be quite soft, mix the volks often eggs with it.
Pare and stone your apricots, scald them a little, lay them in a pan, and cover them with clarified sugar; next day drain the sirup, and boil it smooth, then add the apricots and boil together; the following day make a jelly with codlings, boiling some apricots among thm, to give a better flavor. When the jelly is done put in the other fruit with the sirup, and boil altogether, skim it well and put it in glasses.
Peel the apricots, and take out the stones; to each pound of fruit put three-quarters of a pound of clarified sugar, boil it to the degree gros boulet, then put in the apricots, boil both to-gether: when it flows readily it may be put into pots.
Choose fine firm apricots, make a little opening at the top to take out the stone, put them into cold water, then blanch them over the fire; when they begin to boil, take out those which are soft, throw them into cold water, and drain them. In the meantime, prepare some clarified sugar to petit lisse. When it boils put in the apricots, and boil up a few times together. The next day separate the sugar from the fruit, boil a la nappe, and then pour it over the apricots again; the following day boil the sugar petit perle, then add the fruit, and boil together; the fourth day drain them; and, having placed them on iron plates, sprinkle them with sugar before you put them into the stove to dry; when dry, place in boxes in layers, placing a sheet of paper between each layer.