The apricots are dried first, then soaked in a sugar syrup.
They end up tender and chewy. They can be eaten on their own out of hand, or used as a garnish, or as an ingredient in items such as breads, cakes and muffins.
Australia has become a large producer of Candied Apricots.
To make: Put 5 tbsp of water, 3 tbsp honey, 3 tbsp sugar, and 2 tbsp lemon juice in a medium-sized saucepan over high heat.
Whisk until sugar has dissolved, then stir in 1/4 pound (125 g) dried apricots. Reduce heat to a simmer, cover and let simmer for 10 minutes. Check once or twice: if the liquid appears to be going away too fast, add a tbsp or two of water. Remove cover, then raise heat to medium, and cook apricots until the syrup has almost disappeared and turned into a glaze.
Remove from heat, and use tongs to lay out the apricots on a plate or a piece of tin foil to cool and set.