Make a brine solution, using 250 grams salt to 2 litres water

Soak the apricots overnight and remove the skins the next day

Leave the apricots out in the sun for a day to soften, then gently squeeze out stones

Shape into flat rounds — if the apricots are small, 2 or 3 may be pressed together at the same time, in a round, flat shape

Spread out on racks in the sun and leave for 4 to 6 days, covered with muslin.

Turn fruit regularly and ensure free air circulation

Bring inside overnight — alternatively, dry mebos in a cool convection oven (60°C) for 6 hours, turning occasionally

Pack the dried mebos neatly into small boxes and sprinkle with sugar — use about 750 grams sugar per 500 grams mebos.