Apricots in Syrup

My father’s generation feasted on dried raisins, apricots, figs or dates, with almonds and walnuts. While fresh apricots, especially mishmish mistkawi from the Beit Jala area, were a particular favourite, the next best way to enjoy them was as a preserve in syrup. The key to this recipe is not to overcook the apricots so you can complete the process in the sunshine, a method I inherited from my Damascene grandmother. You can serve this dessert with vanilla ice cream or mahalabia (a milk pud