Sweet
and Sour Apricots
For those who prefer a sweeter pickle relish with their cold meats - this is
especially good with pork.
convert
measurements
250 g sugar
350 ml white wine vinegar
450 g fresh apricots
1 small stick cinnamon
1. Heat the sugar and vinegar in a pan until the sugar has dissolved. Gently
bring to the boil.
2. Peel the apricots (to do this easily, first plunge the fruit into boiling
water, then into cold water).
3. Lightly pack the apricots and cinnamon stick into a jar,
and slowly pour over the hot vinegar. Seal immediately. Leave for at least 4
weeks before using.
The basic essential of a great actor is that he loves himself in
acting.
- Charlie Chaplin