Put the apricots in a bowl with the boiling water and leave to soak overnight. Drain the fruit and chop it roughly. Put the sugar and cold water in a pan and dissolve the sugar over low heat. Add the apricots and bring to the boil. Simmer for 15 minutes. Leave for 2 hours until completely cold. Stir in the gin or brandy and store in small screw-top jars. Use as a pudding with cream, as a sauce for ices or puddings, or as a filling for pastry cases.
© 1978 Mary Norwak estate. All rights reserved.