Junket is something my grandmother made for me. It was one of those dishes from wartime that have few ingredients but taste absolutely delicious. The texture of junket is very delicate, and this is what I love. It’s like the softest jelly you could imagine, so set it in your jars and try not to move it too much or it will crack. Junket is also good with other infusions – try bay leaf or lavender. The apricots here are very simply poached. However, if you happen to find a whole box at the market, make the syrup from the water, wine, vanilla bean and brandy with double the amount of sugar, placing all the ingredients in jars, and cook it like Bottled pears. These will stay in your larder, at ambient temperature, for a year or until you decide to eat them.