Dipped Apricots Recipes
CHOCOLATE-DIPPED APRICOTS
Chocolate Dipped Apricots are a delicious way to make holiday candy! Dried apricots are dipped in dark and white chocolate and coated with crushed walnuts, shredded coconut, and colorful sprinkles. These might be the easiest candy or treats you'll make this holiday season!
Provided by 2 sisters recipes
Time 15m
Number Of Ingredients 6
Steps:
- Line a baking sheet with parchment or wax paper.
- Place the crushed walnuts into a small bowl, and shredded coconut into a second bowl. And have the bottle of colorful sprinkles nearby.
- First, start with melting dark chocolate. Melt dark chocolate first in a small bowl either in microwave, stirring every 30 seconds, or on stove top in a double boiler.
- Holding the apricot by the tip, dip most of the fruit into the melted chocolate. Remove it from the chocolate and drag it along the lip of the bowl, removing excess chocolate.
- Sprinkle one side of the apricot with crushed walnuts, or with coconut or colored sprinkles.
- Place the candy on parchment paper, and repeat for the remaining apricots.
- Place in the refrigerator to set for approximately 10 to 15 minutes. Best served at room temperature.
- yields: 2 to 4 dozen
CHOCOLATY APRICOTS
Provided by Ree Drummond : Food Network
Categories dessert
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 2
Steps:
- Line a baking sheet with parchment.
- Put the chocolate chips in a heatproof glass bowl and place it over a pan of simmering water. Heat the chocolate, stirring, until completely melted and smooth.
- Dip each apricot one-half to three-quarters of the way into the chocolate, letting the excess drip back into the bowl. Place on the prepared baking sheet to set.
DIPPED APRICOTS
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Microwave 2 ounces finely chopped dark chocolate at medium power until melted. Dip dried apricots halfway in the chocolate, then press an almond on each. Place on a parchment paper-lined plate, then freeze until set, about 2 minutes.
EASY CHOCOLATE-DIPPED APRICOTS (APRICOT CHANUKAH GELT)
This is a quick homemade candy delicacy that can also be used as a tastier take on Chanukah gelt, inspired by a recipe in Martha Stewart Living. I used Ghirardelli bitterwsweet baking chocolate bars. After you make the chocolate-dipped apricots, read up on how to play dreidel and use the candies in place of coins. These morsels make a great gift for any occasion.
Provided by Whats Cooking
Categories Candy
Time 35m
Yield 48 pieces
Number Of Ingredients 3
Steps:
- Line two baking sheets with parchment paper.
- Heat chocolate over a double-boiler. Allow the water in the boiler to get hot but not fully boil. Use a plastic spatula to scrape chocolate away from the sides. Remove from heat as soon as the chocolate is melted. If you prefer to use a microwave, melt the chocolate in a glass bowl in short intervals, stirring well with spatula.
- Immediately add all the apricots to the pot melted chocolate, and stir gently until they are all coated fully. Carefully lift each piece out of the pot with a fork, allowing some of the excess chocolate to drip off. For a more sophisticated look, you can also try holding each apricot by one end with your fingers and dipping only half of it into the chocolate.
- Place carefully on parchment-lined baking sheet. Refrigerate until the chocolate has become firm (20-30 minutes). Optionally, you can wrap individually in foil wrappers to give as gifts. Store in the refrigerator - If refrigerated, they can last up to a week (though they are best if eaten within 3 days).
ALMOND APRICOT DIPS
My family makes these candied apricots every Christmas. We sometimes dip half of the fruit in white candy coating and the other half in chocolate coating.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 dozen.
Number Of Ingredients 3
Steps:
- Stuff each apricot with an almond. In a microwave, melt candy coating; stir until smooth. Dip each apricot halfway in coating, allowing excess to drip off. Place on a waxed paper-lined baking sheet; refrigerate for 15 minutes or until set. Store in the refrigerator.
Nutrition Facts : Calories 53 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE COVERED APRICOTS
This is such a simple recipe, barely any work at all. The final product is so pretty and can be served as an appetizer or dessert.
Provided by Kathy
Categories Dessert
Time 25m
Yield 30 serving(s)
Number Of Ingredients 3
Steps:
- In a small bowl, melt chocolate chips in the microwave in 30-second intervals, stirring in between.
- Add shortening; stir until blended.
- Dip apricots half-way in the chocolate, shake off excess, cool on waxed paper. Let chocolate set, then refrigerate.
Nutrition Facts : Calories 34.1, Fat 1.3, SaturatedFat 0.6, Sodium 1, Carbohydrate 6.2, Fiber 0.7, Sugar 5.3, Protein 0.3
CHOCOLATE-DIPPED APRICOTS
Steps:
- Line 2 baking sheets with parchment or waxed paper. Melt and temper the chocolate (see pages 25-30).
- Hold an apricot half securely between your thumb and forefinger, and dip it halfway into the chocolate. Remove the apricot from the chocolate, gently shake off the excess chocolate, and place the apricot half on the paper. Repeat with the remaining apricot halves. Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes. Between layers of waxed paper, in a tightly covered container wrapped in several layers of aluminum foil, the apricot halves will keep for 2 weeks in the refrigerator. They are best eaten at room temperature.
- VARIATIONS
- Substitute dried peaches or dried pears for the apricots. Dip these halfway into the chocolate on the diagonal for an interesting design.
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- Melt chocolate in a small heat resistant bowl set over a pan of barely simmering water. Remove from the heat. (Or, melt the chocolate in a small bowl in the microwave for 30 seconds. Stir and continue to heat in 15-second increments until melted.)
- Dip half of a dried apricot in the melted chocolate and let the excess drip off. Place the apricot on the wax paper lined plate. Repeat with the remaining apricots.
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- Pat apricots very dry. In a 2-cup glass measure, combine chocolate with oil. Microwave until smooth, 80 seconds, stirring every 20 seconds.
- One at a time, dip apricots halfway in chocolate, letting excess drain off, and set on a parchment-lined baking sheet. Chill until chocolate firms, about 45 minutes.
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