Stewed brandied apricots

We ate fresh apricots all over the Punjab and the Frontier, as they were grown in many of the highland regions, including Hunza and Swat, and in certain areas of the Punjab itself. They were wonderfully sweet and juicy, and when we could not get them fresh we would buy the whole, dried apricots and stew them gently until they were tender for desserts, such as fruit fools and ice-creams. This dish of spiced, dried apricots was commonly eaten in Kashmir. It can be prepared and taken in an ins