Christmas: Luscious Apricot-Orange Candy
Source of Recipe
From "Camille Glenn's Old-Fashioned Christmas Cookbook"
Recipe Introduction
"This recipe, given to me by a French student, couldn't be easier or more delicious. You can make the candy weeks before Christmas and hide it in your refrigerator - but hide it well. Otherwise, when Christmas comes, you may find the candy has disappeared!"
List of Ingredients
◦ 1 navel orange
◦ 1 pound dried apricots, cut into small pieces
◦ 2 cups superfine sugar
◦ � cup sugar crystals
Recipe
Cut the orange in half and remove any seeds. Cut the halves into smaller pieces and place them in a food processor along with the apricots. Process until finely mashed.
Transfer the orange-apricot mixture to the top of a double boiler and add the superfine sugar. Cook over simmering water until the sugar has completely dissolved and the mixture is not grainy, 5 to 6 minutes. Place the mixture in the refrigerator until thoroughly chilled, about 35 to 40 minutes.
Form small balls of the orange-apricot mixture by rolling pieces between the palms of your hands. Place the sugar crystals in a shallow bowl and toss the candy balls in the sugar to coat them well. Refrigerate until ready to serve.
Makes 1 pound
Variations:
◦ With Nuts: After the mixture has cooked in the double boiler, stir in � to � cup chopped blanched almonds. Or you can roll the candy in finely chopped blanched almonds instead of the sugar crystals.
◦ With Grand Marnier: Add 1 tablespoon Grand Marnier to the orange-apricot mixture before chilling.
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