Apricots Preserved in Eau-de-vie with Lemon Verbena

• 450 g (1 lb) ready-to-eat dried apricots
• 225 g (8

Check the apricots and remove any stalks or leaves. Place in a litre (2 pint) preserving jar: the fruit should fill just over half the jar.

Dissolve the sugar in the water over low heat, then bring to the boil and simmer for 5 minutes. Tuck the lemon verbena into the preserving jar and pour on the hot sugar syrup. Add eau-de-vie to the rim of the jar, making sure that it covers the frui