Apricot and Almond “Fudge”

Preparation info
  • Serves


    • Difficulty


Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

This is a wonderful Eastern European sweet to make in the winter when fresh fruit is scarce. Dried apricots have an even stronger, more “apricot” flavour than the fresh and are delicious eaten with almonds.


  • 225 g/8 oz/1 cup ready-to-eat dried apricots, chopped
  • 45


  1. Put the apricots and water in a heavy pan. Cover and simmer, stirring, for about 20 minutes, until a thick paste has formed.
  2. Stir in the caster sugar and simmer, stirring, for a further 10 minutes until quite dry. Remove from the heat and stir in the almonds and chopped orange peel. Allow to cool for around 10–15 minutes until the mixture is partially set. Scoo