My family makes these candied apricots every Christmas. We sometimes dip half of the fruit in white candy coating and the other half in chocolate coating.
- 1 package (7 ounces) dried pitted Mediterranean apricots
- 24 whole almonds, toasted
- 4 ounces white candy coating
- Stuff each apricot with an almond. In a microwave, melt candy coating; stir until smooth. Dip each apricot halfway in coating, allowing excess to drip off. Place on a waxed paper-lined baking sheet; refrigerate for 15 minutes or until set. Store in the refrigerator. Yield: 2 dozen.
Originally published as Almond Apricot Dips in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p75
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