Page Title
Chocolate-Dipped Apricots
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Ingredients:
1/3 cup raw cane sugar
2 strips lemon zest
1 cinnamon stick
1 cup water
24 dried apricots (about ¼ pound)
2 ounces bittersweet (not unsweetened)
chocolate, coarsely chopped
1 tablespoon chopped peeled pistachios


1. Line a baking sheet with wax paper and place
a wire rack on top.

2. Combine sugar, lemon zest, cinnamon stick,
and water in a small saucepan; bring to a boil,
stirring to dissolve the sugar. Reduce the heat
to medium and simmer for 3 minutes. Add
apricots and gently simmer just until tender, 6
to 8 minutes. Transfer the apricots with a
slotted spoon to a rack. Let cool completely.

3. Melt chocolate in a small metal bowl for this
recipe. Set over a pan of barely simmering
water. Dip a poached apricot halfway into the
chocolate, letting excess drip off. Sprinkle
some chopped pistachios over the chocolate
half and return the apricot to the rack. Repeat
with the remaining apricots. Refrigerate until
the chocolate has set, about 20 minutes.
Chocolate-Dipped
Apricots