Chocolate-Dipped Apricots

1. 1

   Line 2 baking sheets with parchment or waxed paper.

2. 2

   Melt and temper the chocolate (see pages 2530).

3. 3

   Hold an apricot half securely between your thumb and forefinger, and dip it halfway into the chocolate.

4. 4

   Remove the apricot from the chocolate, gently shake off the excess chocolate, and place the apricot half on the paper.

5. 5

   Repeat with the remaining apricot halves.

6. 6

   Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes.

7. 7

   Between layers of waxed paper, in a tightly covered container wrapped in several layers of aluminum foil, the apricot halves will keep for 2 weeks in the refrigerator.

8. 8

   They are best eaten at room temperature.

9. 9

   Substitute dried peaches or dried pears for the apricots.

10. 10

    Dip these halfway into the chocolate on the diagonal for an interesting design.

* Per serving · 4 servings · Values may vary.

No additional tips available.