-
1 pound (450
grams) tenderized dried apricots
-
3-1/2 pound (1.75 kilograms /7-3/4 cups)
granulated sugar, plus extra for coating
-
2 ounces (50grams /1/2 cup) blanched
pistachios
Put the apricots and sugar into the food
processor and process until a smooth paste
is formed. Turn into a bowl, then form into
1-inch (2.5-cm) balls and roll in the
granulated sugar.
Press a whole pistachio
into the top of each ball. Leave uncovered
at room temperature for 2 days to allow the
surface to dry out. Serve in tiny paper
cases.
Keeps 4 to 6 weeks under
refrigeration.
Makes 48 servings. |
