RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Apricot-Almond Chocolate Balls - pareve
Here is another of the recipes from Louis Fiszer's column. This one seems a natural for Tu b'Shevat. She writes that they "can be served as either candy or cookies, at teatime or after dinner." Ruth APRICOT-ALMOND CHOCOLATE BALLS ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Makes about 4 dozen 1/2 pound dried apricots 1/2 pound almonds, toasted 2 ounces bittersweet chocolate, cut into small pieces 1 cup sugar 8 Tbs. water confectioners' sugar Place apricots, almonds and chocolate in a food processor and process until very finely chopped. In a medium saucepan, over medium-high heat, cook sugar and water until soft ball stage, about 240 degrees on a candy thermometer (about 10 minutes). Stir in apricot mixture and let cool. Squeeze mixture together with hands to make a firm ball. Pinch off about 1 Tbs. of mixture, form into 1-inch balls and roll in confectioners' sugar. Place in paper candy cups and serve. --- Louise Fiszer is a Palo Alto cooking teacher, author and the co-author of "Jewish Holiday Cooking." She is Recipe Queen at Virtual Vineyards; check out recipes in Company's Coming (www.virtualvin.com/foodshop). (c) 1999, San Francisco Jewish Community Publications Inc., dba Jewish Bulletin of Northern California. www.jewishsf.com/jb/cook.htm
