Use firm, slightly underripe fruit. Peel and cut into lengthwise slices: apricots or peaches. The fruit may be dipped briefly into boiling water to facilitate the removal of skins. Remove the stones. Measure the fruit. Allow to each cup: 3/4C sugar, 2tbsp water, 1-1/2tsp lemon juice. Stir this syrup and cook it 5min. Add the fruit. You may omit the water and just pour the sugar over the apricots/peaches, letting them stand 2 hours before continuing. Simmer fruit til transparent. Place in glasses or jars. If the syrup seems too abundant, place the fruit in jars and reduce the syrup til thick. Pour over fruit. Add to the syrup(if desired): lemon juice -- about 2tsp to every cup of fruit. NOTES : Posted on Kitmailbx by TrinaMaria@aol.co Recipe by: TrinaMaria@aol.com Posted to recipelu-digest by "Susan Mori" on Mar 16, 1998