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(Apricot Candy - Syrian)


Feast of St. Barbara, December 4


  • 2 pounds dried apricots
  • 1/2 cup sugar
  • Blanched almonds


  1. Steam apricots in top of double boiler until tender. Chop in food chopper.
  2. Add sugar.
  3. Form into balls or cubes with fingers.
  4. 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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