Mezze & Dolce

Light Mediterranean Meals Paired with Ample Dessert

Dolce: Chocolate-Dipped Apricots

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I’m always looking for something sweet to make for the ones I love; Valentine’s Day only heightens the excitement! I wanted to try to make something candy-like this year. Immediately chocolate-dipped fruit came to mind, but I was hoping to create something a little more interesting than the ubiquitous chocolate-covered strawberry {no offense, I love you too}. My friend Vanessa mentioned that she had a good recipe for chocolate-dipped apricots so I thought I’d give it a whirl. The recipe originally appeared in Eating Well with the promise of serving up “healthful bonbons that are truly a gift of love”.

These apricots are relatively easy to make and oh so complex in their flavor. You start by rehydrating dried apricots in a simple syrup infused with cinnamon and lemon. These flavors seep into the apricots while plumping them up. The apricots are then dipped in chocolate and finished with a little pistachio. They are perfect to serve for dessert to your sweetie and also package nicely to give as a gift to friends.

And while you’re making these, check out the awesome Valentine’s Day mix that the crew at Design*Sponge put together. I listened to these tracks while I made today’s dolce and was definitely feelin’ the love in my kitchen. —jacque

Ingredients

about 30 dried apricots

1/3 cup sugar

3 peels lemon zest

1 cinnamon stick

1 cup water

3 ounces unsweetened/semi-sweetened chocolate, chopped {I used Baker’s}

1/2 cup pistachios, finely ground

Directions

1. Start by lining a baking sheet with parchment or wax paper.

2. In a medium-sized saucepan, combine sugar, lemon, cinnamon, and water. Bring to a boil and stir until sugar dissolves.

3. Add apricots to the simple syrup and allow to simmer for 5-6 minutes. I split the apricots into three batches at this step, but you should do whatever works best for the pot size you are working with. Scoop the apricots out of the simple syrup using a slotted spoon {or mini-strainer, in my case} and transfer to lined baking sheet. Allow to cool completely.

4. Melt chocolate using the double-boiler method (metal boil over a pot of steaming water). Dip each apricot in chocolate; half, just the top, the whole shebang, whatever you like. Dip the chocolate-coated apricot in the ground pistachio and transfer to the lined baking sheet. Once all of your apricots are coated, transfer to the refrigerator for 25-30 minutes to allow the chocolate to set.

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4 comments on “Dolce: Chocolate-Dipped Apricots

  1. Lori Joyal
    February 12, 2013

    Jacque,
    I have that Eating Well cookbook and have made these apricots LOADS of times – and yes, they are fabulous! Chewy, with a hint of cinnamon, then a great hit of dark chocolate. Yum yum yum. I make them during Thanksgiving and also at Christmas, but making them for Valentine’s Day is a terrific idea!!!
    Lori Joyal

    • mezzeanddolce
      February 12, 2013

      Thanks for your note, Lori! I love that these are a favorite of yours. How fitting! They sure are good. Happy Valentine’s Day!

  2. Pingback: Introducing M & D’s Inspiring Ingredient of the Month: Pistachio! | Mezze & Dolce

  3. Pingback: Stone Fruit | Our Five Favorite Recipes | Mezze & Dolce

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This entry was posted on February 12, 2013 by in Dolce and tagged , , , , , .

About Jacque & Jaime

Jaime and Jacque are two gals who discovered a mutual passion for Mediterranean flavors and ingredients and never turned back. They started Mezze & Dolce to share this love, their recipes, and their inspirations with the world. Follow them at www.mezzeanddolce.com.

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