While shopping at the local farmer's market a few weeks back, I tasted a delicious sample of a chocolate covered spiced apricot and fell in love. It contained the perfect mix of seasonal flavors and inspired me to do a little bit of my own experimenting in the kitchen this weekend. I picked up some dried black mission figs, Turkish dried apricots and pecans and developed the recipe below. Hope you enjoy!
Ingredients:
2 cups mixture of dried black mission figs, Turkish dried apricots and pecans
2 tbsp water
2 tbsp butter
1/4 tsp cinnamon
1/4 tsp cayenne
1/4 tsp cumin
1/4 tsp salt
1/4 cup brown sugar
8 oz semi-sweet dark chocolate callets (chips)
Supplies:
Skillet
Baking Sheet
Aluminum foil
Parchment paper
Fork
Double-broiler
Recipe:
Mix the spices, salt and brown sugar in a bowl and set aside.
In a dry skillet, heat nuts on medium, stirring frequently, until they begin to toast, 3-4 minutes.
Transfer the nuts to a bowl and reserve.
Halve the figs and apricots and reserve.
Add the butter, water and spice mix to the hot skillet and cook, stirring, until a glaze forms, about 1 minute.
Add the nuts and dried fruit to the skillet and toss to combine with the glaze. Stir for about 1 to 2 minutes.
Transfer the glazed nuts and dried fruit to a baking sheet lined with foil and separate them with a fork. Allow to cool for 10 minutes.
In a double-broiler add chocolate and melt, stirring, until smooth.
Using a fork, dip each glazed item into the chocolate, allow excess chocolate to fall and then place on a baking sheet lined with parchment paper.
Place the baking sheet in the fridge, allowing the chocolate-dipped items to cool before serving.
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