Candied Apricot Peels

Ingredients

• Apricot peels (clearest ones)
• ½ lb sugar (for initial boiling)
• 1 lb sugar (for syrup)
• ½ cup water
• Extra sugar (for sifting)

Method

1. 1 Save clear apricot peels and toss with ½ lb sugar. Boil briefly, then let sit overnight.
2. 2 Drain the syrup. Boil 1 lb sugar with ½ cup water until well dissolved.
3. 3 Let syrup cool, then pour over peels to cover. Let stand overnight.
4. 4 Heat peels until scalding hot, then cool completely.
5. 5 Lay peels on boards, sift with sugar, and turn on sieves to dry.