Syrup apricot.

Washed ripe fruits add in hot water, infuse are 6 minutes, filter, clean fruits of peel, stones, knead till porridge mass, and of stones take nuclei, to mincemeat theirs, add to pulp mass, add sugar, infuse two hours, add two glasses of boiled water for one kg a mass, infuse hour, filter. Juice received add in sugar surup of one kg sugar and three glasses of water. Boil for 5 minutes, add in bottles.

Apricot juice with pulp.
Washed ripe apricots add in pot, add glass of water, close a lid,warm for 15 minutes, cool, clean of stones, rub pulp through sieve, add sugar, as 200 gr on 1 kg of apricots,warm again , not boil, add in bottles, close.

Apricot souffle.
Wash apricots, clean, cook in water 5 min, rub,add sugar, mix,add white eggs, shake till foam, add on a pot,like a mountain  and bake in oven on 200C, for 15 min, sprinkle a sugar powder and serve with a cold milk.
As on one kg of souffle are 700 gr of apricots, 400 gr of sugar, 30 egg yolks.

Zephir apricot.
Washed fruits cook and rub through sieve , add sugar, cook till thickness.Shake white eggs and add in boiling apricot puree, add in water diluted gelatine, mix,add in cooking bag, and mass push in dessert vases , cool, serve with pour over a fruit syrup or juice and add one tea.sp. wine red as cagor.

Fruit apricot tea.
Dried apricots fry, add dried and fried carrot, dried currant berries, mix, use for tea cooking. As one kg of apricots as 0.5 kg of berries currant, and 0.5 kg of dried carrot.

Apricot infusion.
And pot on 3-5 l. cook one kg of dried apricots, filter in bottles, cool, use within 3 days, as such drink is a rich for vitamins and microelements.

Caurma.
As apricots these as cooked in sheet fat, as an easy absorbing and very calourie dish and nutritionally.

Pies with dried apricots.
washed fruits cook in water for 5 min, filter, rub, add in boiled rice, use for pies filling.

Apricots in pastry baking.
Fresh fruits wash, clean , put on folk wet in pastry and bake in boiling fat.