(Apic. 4, 5, 4) Ingredients:
Instructions:
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Wash, cut and stone apricots. Put them with a little cold water in a pan.
Pulverize ground pepper and dried mint (that's where the tea bag comes handy),
add Liquamen or salt, honey, Passum, wine and vinegar. Pour into the pan with a
little oil. Cook approximately 20 minutes on small to moderate heat.
After it boiled add a bit of cornstarch to thicken the sauce, sprinkle
with pepper and serve.