---------- Recipe via Meal-Master (tm) v8.02
  Categories: Preserves, Desserts, Herbs
       Yield: 2 quarts
       3 lb Fresh apricots
   2 1/2 c  Water
     1/2 c  Anisette
       2 c  Sugar
       4    6 inch sprigs fresh green or
            Bronze fennel
            Cinnamon basil and cinnamon
            Liqueur are an alternative.
   Prepare jars, lids and boiling water bath.
   Wash and dry the apricots, then prick each one several
   times. Combine the water, anisette and sugar in a pan
   and cook over a med-high heat, stirring frequently,
   until the mixture boils and the sugar is dissolved.
   Add the apricots and simmer for 3 mins.
   Fill each hot dry jar with the fruit and two fennel
   springs, leaving 1/2 inch headspace. Pour hot liquid
   over the fruit until just covered. Wipe the rims with
   a clean towel and attach the lids securely.
   Place the jars in boiling water bath, and when the
   water returns to boil, process for 25 mins.