Apricots in Brandy

Directions

“Take freshly gathered apricots not too ripe; to half their weight of loaf sugar, add as much Water as will cover the Fruit; boil and skim it: then put in the Apricots, and let them remain five or six Minutes; take them up without without syrup and lay them on dishes to cool; boil the syrup til reduced one half; when the apricots are cold, put them in bottles and cover them with equal quantities of syrup and French Brandy." &"If the apricots be clingstone, they will require more scalding."