Sweetmeats of My Lady Windebanks
She maketh the past of Apricocks (which is both very beautiful and clear, and tasteth most quick of the fruit) thus, Take six pound of pared and sliced Apricocks, put them into a high pot, which stop close, and set it in a kettle of boiling water, till you perceive the flesh is all become an uniform pulp; then put it out into your preserving pan or possenet, and boil it gently till it be grown thick, stirring it carefully all the while. Then put two pound of pure Sugar to it, and mingle it well, and let it boil gently, till you see the matter come to such a thickness and solidity, that it will not stick to a plate. Then make it up into what form you will. The like you may do with Raspes or Currants.
Method and Verdict:
"Apricocks" here means "apricots." Since peeling apricots is for suckers, I instead scored the skin, dropped them in boiling water for a little bit, then shocked them in cold water, much as one does tomatoes. Then I put them in a double boiler, which converted them to a smooth paste. Well, okay, I got bored halfway through and used a stick blender. But it would have worked.
After adding sugar, I cooked and cooked and cooked the bejeebers out of it, until a drop of it on a greased plate stayed solid instead of being runny. I tried a few methods of making tasty bits out of it, but the thing that worked best was putting dollops on a greased jelly roll pan and letting it dry for days in the refrigerator, then folding them over and rolling in sugar, as you see.
They are tasty! Much like a combination of fruit leather and cotlets. They do taste most quick of apricots. I recommend, but only if you have lots of time to burn. Lots... and lots... and lots of time.
And patience. Massive amounts of patience. Or servants! Lots of servants.
So in conclusion, I won't be making this again!