Preparation:
Lightly coat an 8-inch baking pan with butter or marga- rine; set aside. Pour boiling water over apricots. Let stand until they are plump, about 30 minutes. Blend water and apricots to a pulp in blender. Put through a sieve; discard fiber and skin. Simmer pulp over low heat, stirring occasion- ally to prevent scorching. Measure 2 cups pulp. Reserve remaining pulp for later use. Return 2 cups pulp to saucepan. Add sugar, corn syrup and salt. Cook over low heat until thick, about 30 minutes to 1 hour; stir frequently. Dissolve gelatin in apple juice. Stir in pulp mixture and cook until thickened, about 10 minutes. Stir in lemon juice and chopped nuts. Pour mixture into prepared pan. Let stand overnight or 24 hours at room temperature. Cut in 1 x 1/2-inch bars. If knife sticks, dip in hot water. Place bars on tray of food dryer. Dry at 120 degrees in dehydrator or oven until pieces are dry to touch. Roll in powdered sugar. |
