Bite into an Apricot Jewel and discover a rum-soaked cherry in the middle. Source: EatingWell Magazine, Holiday Issue 1995

Nora Carey
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Ingredients

Directions

  • Combine dried cherries and rum (or brandy) in a small saucepan. Gently warm over very low heat, swirling the liquid in the pan. Remove from the heat, cover and let the cherries plump for 15 minutes.

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  • Meanwhile pulse apricots in a food processor until finely chopped. (Alternatively, put apricots through the medium blade of a meat grinder.) Transfer the apricots to a large mixing bowl and stir in lemon zest and enough honey to make a mixture that holds together. (The mixture should not be too wet.)

  • Shape the apricot paste into balls about 1 inch in diameter. Insert 2 plumped cherries in the center of each ball and reroll into a ball. Spread sugar in a shallow dish and coat each ball completely in sugar. Set the balls on a wire rack and leave to dry overnight. Place the balls in paper candy cups.

Nutrition Facts

66 calories; 11 mg sodium. 16.7 g carbohydrates; 0.5 g protein; Full Nutrition