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justine 11/26/07 |
I have a recipe for dried apricot balls that calls for tenderized apricts.what does that mean? |
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ellen 11/26/07 |
Taking a guess, but some dried apricots are chewy or leathery and best cut with scissors, while others (including most American brands) are less dehydratesd and softer, easy to chop. If you are grinding the fruit, I bet they are asking you to get the tenderer kind. |
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Leoni 12/13/07 |
just wondered if anyone had successfully made these, as I've just tried, and can't get it to form a paste. |
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ellen 12/13/07 |
Here is a standard traditional recipe: "The New Complete International Jewish Cookbook" by Evelyn Rose
1 lb (450 g) tenderized dried apricots Put the apricots and sugar into the food processor and process until a smooth paste is formed. Turn into a bowl, then form into 1 inch (2.5 cm) balls and roll in the granulated sugar. Press a whole pistachio into the top of each ball. Leave uncovered at room temperature for 2 days to allow the surface to dry out. Serve in tiny paper cases. Keeps 4 to 6 weeks under refrigeration. Yield: makes 48 What I think is, you can let it stand after mixing to let the sugar pull the juice out andd let the juices distribute a bit, might help. If it is way too dry, use a bit of apple juice to moisten and let stand. |