Stuffed Apricots

• 18 fresh dessert or cooking apricots
• Juice of ½ lemon, or more
• 250 g

Make a slit in each apricot and remove the stone, taking care not to break the fruit in half. Put the apricots in a large pan with the lemon juice and sugar. Warm the pan slowly, covered, and let the apricots simmer gently in their own juice, turning them and stirring from time to time, and moistening with a few tablespoons of water if necessary. Cook until the apricots