Friday, July 19, 2013


Apricot pistachio candy

6 ounces dried apricot
cold water
5 tablespoons reserved water from cooking the apricot
2 cups granulated sugar
3 envelops unflavored gelatine
1 cup cold water
1 cup coarsely chopped pistachio
1 tablespoon rosewater

Butter an 8-inch square pan.

In a large saucepan over medium heat, add dried apricots and enough cold water to cover apricots by 1 inch. Bring to a boil; boil 1 minute, stirring constantly. Turn heat to low and simmer another 30 minutes, stirring occasionally, until apricots are soft. Remove from heat.
Drain off liquid, reserving 5 tablespoons apricot liquid; set aside. In a food processor, puree apricots with reserved apricot liquid until smooth. Return apricot mixture back to saucepan over low, add sugar and heat and stir just until sugar is melted. Remove from heat.
In a small bowl, combine gelatin and cold water; add to apricot/sugar mixture, stirring constantly until dissolved. Add rose water and pistachio; stir until well blended.
Pour into prepared pan; cool at least 2 hours but preferably overnight. With an oiled knife, cut into 1-inch squares, then roll in powdered sugar.
Store, covered, in the refrigerator.

Makes 64 candy squares. (I made 1/3 the recipe)
Thank you so much Lisa and Mandy for the wonderful was really a wonderful experience.
I have copied this recipe is from a very Sawsan who is a very talented chef and I admire her 

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