(Apic. 4, 5, 4) Ingredients:
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.