(Apricot Candy - Syrian)
Feast of St. Barbara, December 4
- 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