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Soak the fruit overnight in cold water to cover. In the morning slip off the skins and allow the fruit to drain thoroughly for twenty-four hours, preferably in a close meshed sieve. Next morning place the fruit carefully in a baking pan or pie plate which has been sprinkled with granulated sugar, cover with more sugar, and cook in an exceedingly slow oven until almost dry. Then roll each apricot carefully in granulated sugar, repeating this process once or twice more at intervals of a few hours until a rather firm sugar crust is formed. The same process may be followed with dried peaches but of course these will not have quite as rich a color as the apricots. Another fruit confection which might be classed as a by-product is candied fruit rind — this, by the way, also is very delicious used as a stuffing for prunes.
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