Take your Apricots, stone and pare them thin, and take their Weight in double-refined Sugar beaten and sifted, and put your Apricots in a Silver Cup or Tankard, and cover them over with Sugar, and let them stand so all Night. The next Day put them in a Preserving-pan, and set them on a gentle Fire, and let them simmer a little while, then let them boil till tender and clear, taking them off sometimes to turn and skim. Keep them under the Liquor as they are doing, and with a small clean Bodkin or great Needle, jobb them sometimes, that the Syrup may penetrate into them. When they are enough, take them up, and put them in Glasses. Boil and skim your Syrup; and when it is cold, put it on your Apricots.