| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
48 |
Servings |
INGREDIENTS
| 1 |
lb |
(450 g) tenderized dried apricots |
| 3 1/2 |
lb |
(1.75 kg / 7 3/4 cups) granulated sugar, plus extra for coating |
| 2 |
oz |
(50g / 1/2 cup) blanched pistachios |
INSTRUCTIONS
Keeps 4-6 weeks under refrigeration.
The apricot petit fours are a favourite Sephardi Chanukkah dish.
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 papaer cases.
FROM: The New Complete International Jewish Cookbook by Evelyn Rose
Posted to JEWISH-FOOD digest V96 #092
From: cbmcam <cbmcam@cyberramp.net>
Date: Mon, 02 Dec 1996 14:07:20 -0600
A Message from our Provider:
“Forgive your enemies – it messes with their heads!”