Categories: Preserves, Desserts, Herbs 
      Yield: 2 quarts 
  
      3 lb Fresh apricots 
  2 1/2 c  Water 
    1/2 c  Anisette 
      2 c  Sugar 
      4    6 inch sprigs fresh green or 
           Bronze fennel 
 
--------------------------------ALTERNATIVES-------------------------------- 
           Cinnamon basil and cinnamon 
           Liqueur are an alternative. 
  
  Prepare jars, lids and boiling water bath. 
   
  Wash and dry the apricots, then prick each one several times. Combine 
  the water, anisette and sugar in a pan and cook over a med-high heat, 
  stirring frequently, until the mixture boils and the sugar is 
  dissolved. Add the apricots and simmer for 3 mins. 
   
  Fill each hot dry jar with the fruit and two fennel springs, leaving 
  1/2 inch headspace. Pour hot liquid over the fruit until just 
  covered. Wipe the rims with a clean towel and attach the lids 
  securely. 
   
  Place the jars in boiling water bath, and when the water returns to 
  boil, process for 25 mins.