Sweet and Sour Pickled Apricots

(*) Makes 2-3 medium glasses

Rinse apricots, cut in half and remove seeds.

Bring water, sugar and juice of half of the lemons to boil. Bring the apricots to a boil in it in batches and infuse for about 2 minutes. Boiling them in the syrup for a short time will prevent the fruit from turning black during the drying process. Lift out with a skimmer and drain well.

Spread the apricots on a baking sheet covered with parchment paper or possibly a grid. Dry the fruit in the oven heated to 70 degrees on the second rack from the bottom in about 2 hours, they should be dry but not hard.

Thinly grate the peel of the remaining lemons and the oranges. Squeeze the juice from the fruit. Put both in a frying pan with the white wine, port, Grand Cognac or Marnier, jelly and mustard powder. Add tarragon sprigs. Let everything boil and cook for about ten minutes with the lid closed. Season with cayenne pepper and a little salt. Remove the tarragon.

Add dried apricots to the syrup and simmer gently on a low fire with the lid closed for about ten minutes. Fill the fruit into clean jars with twist-off lids, cover with boiling hot syrup and seal on the spot. These sweet and sour apricots will keep for about 6 to 8 months and make a fine addition to cold poultry, roasts, game, terrines and pies.

Cook purchased dried apricots: You need about 750 g of dried

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