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Zasakharennye Abrikosy
Glaceed Apricots
Zasakharennye Abrikosy
Perfect for eating with the fingers or for decorating lavish tortes.
Ingredients
Makes about 2 dozen candies.
8 oz (225 g) sugar
Dash of salt
4 fluid oz (120 ml) hot water
4 oz (120 g) dried apricot halves
Pinch of cream of tartar
Method
Combine the sugar, water, cream of tartar and salt in a heavy saucepan. Bring to the boil, stirring until the sugar dissolves, and cook until the mixture registers 143°C/290°F on a sugar thermometer-the hard-crack stage.
Immediately remove the syrup from the heat and dip the apricots into it, one at a time. This is most easily done by grasping the edge of each apricot half with a pair of tweezers. As each apricot is dipped, place it on a lightly buttered drying rack or marble slab to harden. If the syrup should become too thick, heat it gently until it loosens again.
Note:- These apricots must be prepared in dry weather, otherwise the sugar coating will not harden.
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