WHOLE APRICOTS IN MARSALA Packed into jars and covered with a sweet Marsala syrup, unpitted plump apricots take on a rich, deep gold as they absorb the syrup. Use slightly underripe apricots, as they better retain their shape and texture during cooking. Serves on their own, accompanied with a crunchy cookie or two, or spooned over ice cream, these Marsala-infused apricots are a simple dessert, already prepared and waiting in the pantry. They are also an appropriate accompaniment to rich meats, such as roast pork. 2 pounds firm, slightly underripe apricots 3/4 cup water 1 1/2 cups granulated sugar Juice of 1 lemon 2 tablespoons grated lemon zest 2 whole cloves 1 1/4 cup Marsala 1/8 teaspoon ground cinnamon

Using a sharp needle, prick the surface of each apricot in several places. Set aside.

Combine the water and sugar in a stainless-steel or other nonreactive saucepan over medium heat. Bring to a boil, stirring constantly until the sugar melts; this should take 3 to 4 minutes. Reduce the heat and simmer until a thin syrup forms, about 10 minutes. Add the lemon juice and zest, cloves, and Marsala. Simmer for 4 to 5 minutes. Remove from the heat and let cool to room temperature.

Using a slotted spoon, remove the whole apricots and pack them as tightly as possible into clean, dry jars with sealable lids. Stir the cinnamon into the cooled syrup, then pour the syrup over the apricots, filling the jars to within 1/2 inch of the rims. Using a damp cloth, wipe the rims clean. Cover with the lids and process for 30 minutes in a hot-water bath.

Remove the jar and let them cool for 12 hours or overnight. Check the lids for a complete seal.

Store the sealed jars in a cool, dark place. The apricots will keep for up to 1 year. Once opened, keep them refrigerated. Store any jar lacking a good seal in the refrigerator for up to 10 days.

Makes about 3 pints.

[The Glass Pantry, Georgeanne Brennan]