Difference between revisions of "Apricotina"
RealRecipes (talk | contribs) m (Text replace - "Category:Snack Recipes" to "Category:Appetizer Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 1 cup chopped, shelled [[pistachio]]s (unsalted) | * 1 cup chopped, shelled [[pistachio]]s (unsalted) | ||
| − | == | + | == Procedures == |
# In heavy medium saucepan, combine [[apricots]], [[water]], [[granulated sugar|sugar]], [[butter]] and [[orange flower water]]. | # In heavy medium saucepan, combine [[apricots]], [[water]], [[granulated sugar|sugar]], [[butter]] and [[orange flower water]]. | ||
# Cook over low heat, stirring occasionally with a wooden spoon, until mixture becomes a thick purée, 15 to 20 minutes. | # Cook over low heat, stirring occasionally with a wooden spoon, until mixture becomes a thick purée, 15 to 20 minutes. | ||
Latest revision as of 16:49, 15 July 2012
Ingredients
- 1 cup (packed) dried apricots, minced
- 2 tbs water
- ½ cup sugar
- ¼ stick butter
- 1 tbs. orange flower water
- 1 cup chopped, shelled pistachios (unsalted)
Procedures
- In heavy medium saucepan, combine apricots, water, sugar, butter and orange flower water.
- Cook over low heat, stirring occasionally with a wooden spoon, until mixture becomes a thick purée, 15 to 20 minutes.
- Remove from heat and beat until smooth.
- Transfer mixture to a plate and spread into an even circle.
- Allow to cool.
- Divide mixture into 24 equal pieces and roll each into a ball.
- Coat with chopped nuts and place in small petit four papers if desired.
- Store in an airtight container for up to 2 weeks.
