Take stones from the apricots and cook them in as little water as possible to prevent sticking. Put through a fine sieve and weigh the pulp. Mix with an equal quantity of sugar and heat and stir until all the moisture has evaporated and the mixture is dry. Roll the paste on a sheet of paper sprinkled with caster sugar, and leave to dry in the sun or in an open oven. The paste should be leathery so that it can be rolled up.
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