Tuesday, December 30, 2008
10-20 Dried, unsulphered apricots (purchase at your local natural food store)
8 oz good quality bittersweet chocolate (see Gail Ambrosius Chocolatier entry)
½ cup pistachios, shelled, roasted and chopped
Place wax or parchment paper on cookie sheet.
Heat the chocolate in a microwave safe container for 1 minute at a time, stirring in between until all chocolate is just melted.
Dip apricots, one at a time, halfway into chocolate and then into chopped pistachios.
Lay on cookie sheet. When done, refrigerate apricots for about 20 minutes until chocolate hardens. Remove from wax paper. Eat. (Can be stored up to 2 weeks in airtight container.)