Categories: Fruits, Desserts, Alcohol 
      Yield: 2 servings 
  
           -Virginia Housewife, 1831 
  
   "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 Syruup, and ;ay them on Dishes to cool; boil the Syrup till 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." Source: Mrs. Mary Randolph's 
  Virginia Housewife, 1831 
   
   Posted on Cooking Echo by Karl Lembke on 12-26-92 
   
   MM by Cathy Svitek