1 1/4 c. sugar
1 c. water
6 to 8 lbs. firm ripe apricots
1 1/2 c. brandy

To make syrup: Combine sugar and water in a pan, bring to a boil and cook until sugar dissolves. Keep hot.

To prepare fruit: Mix together 2 tablespoon each salt and vinegar with 1 gallon water. Set aside. Wash apricots and cut in half. Remove pits and discard. Place apricots in the salt-vinegar solution to prevent darkening. Let stand 2 to 3 minutes.

Drain fruit and pack into hot sterilized jars, cavity sides down. Pour in about 1/4 cup sugary syrup. Then pour in 3 to 4 tablespoons brandy (depending upon your preference for a moderate or strong liqueur flavor). Add enough sugar syrup to fill the jars to within 1/2 inch from top of rim. Process in boiling water bath 20 minutes.

Other fruits can be brandied as well. Follow the above directions substituting the suggested fruits below.

SWEET CHERRIES: Wash 6 to 8 pounds cherries and remove pits if desired. Cherries do not darken in processing, therefore, skip salt-vinegar solution. Use brandy or substitute Kirsch. Process pints for 20 minutes.

PEARS: Follow procedure for apricots. Use 6 to 8 pounds pears. Peel, halve, cut out cores, and treat to prevent darkening. Process for 25 minutes. Brandied fruits make an elegant dessert plain, spooned over ice cream or spooned over pound cake.