Apricots in Syrup

My father’s generation feasted on dried raisins, apricots, figs or dates accompanied by almonds and walnuts. While fresh apricots, especially mishmish mistkawi from the Beit-Jala area, were a 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, in order to finish the cooking process in the sunshine.