Apricotinadesserts, fruits 1/2 lb dried apricots 1 icing sugar 1 a few pistachio nuts - (opt'l.) Wipe apricots with a damp cloth. Do not soak or wash them, as this would make them too moist. Mince or chop them very finely. Add a few tablespoons confectioners' sugar to taste, and knead thoroughly by hand, wetting your hands from time to time to make a smooth, soft, slightly moist paste. Shape into marble-sized balls. Roll them in confectioners' sugar and let them dry overnight. You can insert half a bright green pistachio nut on top to offset the rich orange of the apricots. A splendid variation is stuffed apricotina. Use 1 tb. ground almonds or finely chopped pistachios mixed with 1 heaping tsp. sugar. Make a small hole in the center of each apricotina. Put in a little of the filling, close the hole again, and roll in confectioners' sugar. From _A Book of Middle Eastern Food_ by Claudia Roden. New York: Random House, Inc., 1974. Pg. 423. ISBN 0-394-71948-4. Typed for you by Cathy Harned. |
