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2 pounds dried apricots
1/2 cup sugar
Blanched almonds
Steam apricots in top of double boiler until tender. Chop in food chopper. Add sugar. Form into balls or cubes with fingers. Decorate each with almond and roll in granulated sugar.
Source: Folk Party Fun by Dorothy Gladys Spicer, Association Press, New York, 1954
TweetMrubbah-el-Mishmush (Apricot Candy - Syrian) recipe
Feast of St. Barbara, December 42 pounds dried apricots
1/2 cup sugar
Blanched almonds
Steam apricots in top of double boiler until tender. Chop in food chopper. Add sugar. Form into balls or cubes with fingers. Decorate each with almond and roll in granulated sugar.
Source: Folk Party Fun by Dorothy Gladys Spicer, Association Press, New York, 1954
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© Copyright 1999-2012 Recipe Goldmine™ | Trademark
No portion of this website may be reproduced without permission.