Local and Seasonal Recipes, Menus and More
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INGREDIENTS 3 ounces dried apricots 3 ounces dried apple rings or chunks (soft, not hard or crispy) 3 ounces dried whole cranberries (unsweetened if possible) 2 ounces golden raisins 2 ounces maple syrup (measured by weight) Finishing Touches 1 cup dry shredded coconut (place in a deep wide bowl) 24 toasted whole pecan halves 12 large whole dates, slit to remove pits DIRECTIONS In a food processor bowl, combine apricots, apples, cranberries and raisins. Pulse until chopped fine. Turn on continuously and stream in maple syrup and process until it begins to clump together. Remove to a separate bowl. Coconut Covered Balls—Using bare hands or form-fitting food-safe gloves, wet hands with cold water and use palms to roll into round and compact walnut-sized balls. Roll in bowl of coconut until completely coated. Rinse hands with cold water after making 5 or 6 balls. Pecan “Sandwiches”—Form a small clump of dried fruit into an oval ball about the same size as a pecan half, but twice as high. Press a pecan half on each side of fruit ball, using fingers to smooth and compact sides. Exposed edges may be rolled in coconut if desired. Fruit Stuffed Dates—Open slit date with fingers and overfill with a generous amount of dried fruit “stuffing” until sides cannot close. Decorate with a toasted pecan half pressed into fruit, sprinkle with coconut or dust with powdered sugar. Store in individual muffin cups in an air-tight container at room temperature for up to two weeks or indefinitely in refrigerator. Serve at room temperature for best results. Copyright © 2016 Stefanie Samara Hamblen |
