Instructions: Blanch the apricots briefly in boiling water, peel, halve and stone them.

Bring the sugar, water and lemon juice to the boil and simmer for 2-3 minutes. Add the apricots and keep the heat at just below boiling point. After 8-10 minutes the apricots will be soft. Pour in the almond liqueur and allow to cool.

Fill into warm jars and seal.

You can substitute brandy for Amaretto.

Serve with cream and/or ice-cream.

Ready made dessert for summer.

Keeps for 3-4 weeks.

Ensure storage jars are well sterilised.

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