Apricots In Brandy
The apricots must be gathered before they are quite ripe, and, as the
fruit is usually riper on one side than the other, you must prick the
unripe side with the point of a penknife, or a very large needle. Put
them into cold water, and give them a great deal of room in the
preserving-pan; and proceed in the same manner as directed for peaches.
If they are not well coloured, it is owing to an improper choice of the
fruit, being too ripe or too high coloured, provided the brandy be of
the right sort.