Glacéed Apricots

• 1 cup sugar
• ½ cup hot water
• Pinch of cream of tartar</

Combine the sugar, water, cream of tartar and salt in a heavy saucepan. Bring to a boil, stirring until the sugar dissolves, and cook until the mixture registers 290°F on a candy thermometer (hard-crack stage).

Immediately remove the syrup from the heat and dip the apricots into it, one at a time. This is most easily done by grasping the edge of each apricot half with a pair of tweezers