Categories: Fruits, Preserve 
      Yield: 1 servings 
  
      1 lb Dried apricots                      2    Lemons 
      2 oz Split almonds                   2 1/2 lb Sugar 
      3    Oranges                         2 1/2 ts Ground cinnamon 
  
  Chop the apricots roughly.  Put them into a large bowl, sprinkling the fine 
  grated zest of the oranges and the cinnamon between layers. Squeeze the 
  juice of the oranges, measure and add enough water to make 3 pints in all. 
  Pour the liquids over the fruit and leave to soak overnight in a cool 
  place. 
   
  Slide the contents of the bowl into a preserving pan and simmer gently 
  until the fruit is beautifully tender.  Check the fruit occasionally as it 
  cooks and crush it down into the pan with a potato masher.  It may need 
  1-1/4 hours to become really soft. 
   
  Warm the sugar.  Add it to the pan together with the juice of the lemons 
  and the almonds.  Cook gently until the sugar is melted, then fast-boil 
  until the saucer test shows that the preserve will set.  Pot, tie down and 
  label the preserve in the usual way.  Makes enough to fill 5 jars. 
   
  Source: Philippa Davenport in "Country Living" (British), March 1989. Typed 
  for you by Karen Mintzias