Chocolate Dipped Apricots Views

• Gourmet Food

Fruit and chocolate. Simplicity at its very best, the slightly hardened layer of chocolate giving way to the tender apricot chewiness. And one could not find a better mix of chocolate sophistication and ease of preparation. In fact, I think the expression easy as pie should be henceforth replaced by easy as chocolate-dipped apricots . You with me on this?

Chocolate Dipped California Apricots 1/2 cup semi-sweet chocolate chips 1 1/2 tablespoons brandy (optional) 1 package (6oz.) California dried apricots Makes About 40 Combine chocolate and brandy in top of double boiler and heat until melted and smooth. Dip half of each apricot into chocolate mixture and place on wax paper lined pan. Refrigerate one to two hours until chocolate is firm. Keep in a cool place.

This is a quick homemade candy delicacy that can also be used as a tastier take on Chanukah gelt, inspired by a recipe in Martha Stewart Living. I used Ghirardelli bitterwsweet baking chocolate bars. After you make the chocolate-dipped apricots, read up on how to play dreidel and use the candies in place of coins. These morsels make a great gift for any occasion.

---------- Recipe via Meal-Master (tm) v8.05 Title: CHOCOLATE-DIPPED APRICOTS AOL Categories: Candies, Chocolate Yield: 48 Servings 1/2 c Semisweet chocolate chips 12 oz Dried apricots 1/2 c Vanilla chips DonT't be tempted to melt the vanilla chips in your microwave. Itlrs"s very tricky. 1. Line a cookie sheet with waxed paper. 2. Melt chocolate chips in a small saucepan over low heat, or in micro- wave on high, stirring every 30 seconds, until smooth. Remove saucepan from heat. Dip apricots into chocolate to partially coat. Refrigerate on lined cookie sheet 20 minutes, or until chocolate sets. 3. Melt vanilla chips in a small saucepan over very low heat, stirring often. Remove from heat. Dip chilled apricots to partially coat. Or cool melted chips slightly and scrape into a plastic food bag. Snip off a corner and drizzle melted chips over apricots. Refrigerate until firm, then store airtight with waxed paper between layers. Can be stored 6 weeks in the refrigerator. -----