Dipped Apricots Recipes

CHOCOLATE-DIPPED APRICOTS

Steps:

• Line a baking sheet with parchment or wax paper.
• Place the crushed walnuts into a small bowl, and shredded coconut into a second bowl. And have the bottle of colorful sprinkles nearby.
• First, start with melting dark chocolate. Melt dark chocolate first in a small bowl either in microwave, stirring every 30 seconds, or on stove top in a double boiler.
• Holding the apricot by the tip, dip most of the fruit into the melted chocolate. Remove it from the chocolate and drag it along the lip of the bowl, removing excess chocolate.
• Sprinkle one side of the apricot with crushed walnuts, or with coconut or colored sprinkles.
• Place the candy on parchment paper, and repeat for the remaining apricots.
• Place in the refrigerator to set for approximately 10 to 15 minutes. Best served at room temperature.
• yields: 2 to 4 dozen

CHOCOLATE-DIPPED FRUIT

Steps:

• Finely chop a 4-ounce bar of dark chocolate; microwave on 50% power until almost melted, about 2 minutes. Stir until smooth. Dip dried mango, papaya and/or apricot pieces in the chocolate, place on a parchment-lined baking sheet and chill until set, about 10 minutes.

CHOCOLATE-DIPPED APRICOTS

Steps:

• Line 2 baking sheets with parchment or waxed paper. Melt and temper the chocolate (see pages 25-30).
• Hold an apricot half securely between your thumb and forefinger, and dip it halfway into the chocolate. Remove the apricot from the chocolate, gently shake off the excess chocolate, and place the apricot half on the paper. Repeat with the remaining apricot halves. Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes. Between layers of waxed paper, in a tightly covered container wrapped in several layers of aluminum foil, the apricot halves will keep for 2 weeks in the refrigerator. They are best eaten at room temperature.
• VARIATIONS
• Substitute dried peaches or dried pears for the apricots. Dip these halfway into the chocolate on the diagonal for an interesting design.

DIPPED APRICOTS

Steps:

• Microwave 2 ounces finely chopped dark chocolate at medium power until melted. Dip dried apricots halfway in the chocolate, then press an almond on each. Place on a parchment paper-lined plate, then freeze until set, about 2 minutes.

CHOCOLATY APRICOTS

Steps:

• Line a baking sheet with parchment.
• Put the chocolate chips in a heatproof glass bowl and place it over a pan of simmering water. Heat the chocolate, stirring, until completely melted and smooth.
• Dip each apricot one-half to three-quarters of the way into the chocolate, letting the excess drip back into the bowl. Place on the prepared baking sheet to set.

CHOCOLATE-DIPPED NOUGAT WITH DRIED APRICOTS

Steps:

• Spray a 9 by 5-inch loaf pan with vegetable cooking spray. Line the bottom and sides of the pan with waxed paper, allowing the paper to overhang by 2-inches on each side. Lightly spray the waxed paper inside the pan.
• In a 2-quart saucepan, combine the sugar, water, and honey over low heat. Stir until the sugar dissolves. Bring to a simmer, and cook until the syrup turns amber and registers 315 degrees F on a candy thermometer, about 15 to 20 minutes.
• While the syrup is cooking, in a stand mixer fitted with the whisk attachment, beat the egg whites until they hold soft peaks, about 2 minutes.
• With the mixer running on low speed, slowly pour the syrup into the egg whites. Increase the speed to high and beat until the mixture is very thick, about 7 minutes. Beat in the vanilla extract. Fold in 1/2 of the apricots. Using a spatula sprayed with cooking spray, scrape the mixture into the prepared loaf pan. Sprinkle the remaining apricots on top. Fold the overhanging pieces of waxed paper onto the surface of the mixture. Refrigerate until firm, about 4 hours.
• Line a baking sheet with waxed paper. Remove the waxed paper from the nougat and discard. Using a knife sprayed with cooking spray, cut the nougat in half lengthwise. Cut each half into 8 pieces. Dip 1 end of the nougat into the melted chocolate and place on the prepared baking sheet. Refrigerate until firm, about 30 minutes.

CHOCOLATE COVERED APRICOTS

Steps:

• In a small bowl, melt chocolate chips in the microwave in 30-second intervals, stirring in between.
• Add shortening; stir until blended.
• Dip apricots half-way in the chocolate, shake off excess, cool on waxed paper. Let chocolate set, then refrigerate.