Instructions: See "Ancient Roman Ingredients" for info on ingredients. Wash, cut and stone apricots. Put them with a little cold water in a pan. Ground pepper and dried mint (thats where the tea bag comes handy...), add Liquamen, honey, Passum, wine and vinegar. Pour into the pan with a little oil. Cook approximately 20 minutes on small to moderate heat. After it boiled add a bit of cornstarch to thicken the sauce, sprinkle with pepper and serve.

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