Ingredients:

unblemished ripe apricots

salt

water

sugar

Directions:

1. Make a brine solution, using 250 grams salt to 2 liters water. Soak the apricots overnight and remove the skins the next day. Leave the apricots out in the sun for a day to soften, then gently squeeze out stones.

2. Shape into flat rounds — if the apricots are small, 2 or 3 may be pressed together at the same time, in a round, flat shape.

3. Spread out on racks in the sun and leave for 4 to 6 days, covered with muslin. Turn fruit regularly and ensure free air circulation.

4. Bring inside overnight — alternatively, dry mebos in a cool convection oven (60°C) for 6 hours, turning occasionally.

5. Pack the dried mebos neatly into small boxes and sprinkle with sugar — use about 750 grams sugar per 500 grams mebos.

Bon Appetit!