Cut eight unripe apricots into quarters, which put into a stewpan, with four ounces of sugar, the juice of a lemon, and a drop of sherry, set them upon the fire, shaking the stewpan round occasionally, until the apricots are tender, but not broken; a very few minutes would be sufficient to stew them, and when cold, they are ready to serve.

For Peaches, proceed exactly the same; but if too ripe, they must be done as directed for compote of peaches.