Chocolate-Pistachio Apricots

1. 1

   Line a baking sheet with waxed paper. Put pistachios in a shallow bowl.

2. 2

   Melt chocolate (see aAAMelting Chocolate: Be Gentle,aAA? below). Remove from heat. Holding apricots from one end, dip them 1 at a time into the chocolate, turning to coat about 3/4 of the apricot. Use a knife to scrape excess chocolate off the bottom back into bowl. Hold apricot over bowl of pistachios and sprinkle the nuts over the chocolate.

3. 3

   Put apricot (nut side down) on baking sheet and repeat with remaining apricots. Chill until chocolate is set, about 1 hour. Store in an airtight container between sheets of waxed paper in the refrigerator for up to 2 weeks.

4. 4

   Melting chocolate: Be gentle. Fill a saucepan with 2 to 3 in. of water. Put finely chopped chocolate in a heatproof bowl that will fit over pan (the bottom of the bowl should not touch the water); set bowl aside. Bring water to a boil, turn off heat, then set bowl over pan. Use a heatproof spatula or wooden spoon to stir the chocolate frequently and encourage even melting. Once the chocolate is melted, stir well and use immediately.

5. 5

   Note: Nutritional analysis is per apricot.

* Per serving · 4 servings · Values may vary.

No additional tips available.