Cut twelve apricots, not quite ripe, in halves, break their stones and
blanch their kernels, which with the apricots put into a sugar-pan with
three quarters of a pound of lump sugar broken into small pieces, the
juice of a lemon, and a glass of sherry; stew them ten minutes over a
quick fire, moving them round occasionally, then pour them into a basin,
which stand upon the ice, when quite cold fill your vol-au-vent and
serve; should the apricots be quite ripe, proceed as directed for the
peaches, but leaving their skins on.