Sliced Apricots in Rose Water Syrup

It's official - I'm enamored with rose water.  Yesterday I ate a bowl of raspberries macerated in sugar and rose water.  These were so delicious I decided to use the same method with apricots, a use for some of a 22 lb purchase.  Apricot season is very short and I have the most flavorful recipe for apricot jam - recipe to follow when I cook them up.  I have four, possibly five 2-1/2 lb. bags of sliced and pitted apricots in the freezer.  I'll make jam when the weather cools off.  Act fast if you want to make jam.  Be sure and save the pits, the magic ingredient. 

I sprinkled a bowl of sliced apricots with sugar and a dash of rose water, covered the bowl in plastic, and waited a couple hours to eat.  They were magnificent.  The rose water added another element to the flavor of the apricot.  Mmmmm.   It's not really syrup - now there's a thought.


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