Recipe Ingredients:

• 1 pound (450 grams) tenderized dried apricots
• 3-1/2 pound (1.75 kilograms /7-3/4 cups) granulated sugar, plus extra for coating
• 2 ounces (50grams /1/2 cup) blanched pistachios

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.

Makes 48 servings.

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