Bite into an Apricot Jewel and discover a rum-soaked cherry in the middle.

Nora Carey
Source: EatingWell Magazine, Holiday Issue 1995


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

66.4 calories; protein 0.5g 1% DV; carbohydrates 16.7g 5% DV; exchange other carbs 1; dietary fiber 1.2g 5% DV; sugars 12.9g; fatg; saturated fatg; cholesterolmg; vitamin a iu 242.3IU 5% DV; vitamin c 0.3mg; folate 0.1mcg; calcium 15.5mg 2% DV; iron 0.4mg 2% DV; magnesium 0.1mg; potassium 190.1mg 5% DV; sodium 11.4mg 1% DV; thiaminmg.