Apricot and Almond “Fudge”

Name: Apricot and Almond “Fudge”
Yield: Serves Six
Ingredients: 50 g/2 oz/½ cup chopped almonds; 50 g/2 oz/⅓ cup chopped candied orange peel; 50 g/2 oz/¼ cup caster (superfine) sugar; 45 ml/3 tbsp water; whipped cream, to serve; icing (confectioners’) sugar, for dusting; ground cinnamon, to decorate; 225 g/8 oz/1 cup ready-to-eat dried apricots, chopped

Preparation info

Serves
Six

Difficulty
Easy

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.

Ingredients

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

Dessert
Eastern Europe
Vegetarian
Winter
Gluten-free

Method

Put the apricots and water in a heavy pan. Cover and simmer, stirring, for about 20 minutes, until a thick paste has formed.
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