Method:
Remove and discard apricot stones. Purée fruit, then measure it by volume. To every 250 ml (1 cup) apricot purée, add the same volume of sugar and mix well.
Spread out thinly and evenly on waxed paper. Carefully place sheet on a wire rack and leave in the sun or in an airing cupboard for 12 hours, or until dry.
Loosen sheet of fruit from paper, sprinkle surface with a little more sugar and roll up.
Makes 1 large sheet.
