Apricot delight

October 9-13, 2011

I spent a few days last week on the road and in the field with a colleague. Last time we set forth I brought macadamia-date balls - she's not one for sugary desserts, though she loves fresh fruit, and they seemed to hit the spot rather well. I knew just what to bring this time: the apricot delight I first saw on Green Gourmet Giraffe, which I later had the luck to taste when Mel brought it to the VegMel Picnic.

While the apricot delight commonly found in supermarkets is full of sugar, glucose syrup and oil, these sweet-and-slightly-sour squares contain nothing more than dried apricots, dessicated coconut, water, and a little honey (easily omitted or replaced with another sweetening syrup for vegans). It's no less delightful in its simplicity and wholesomeness! 

Apricot delight
(as seen on Green Gourmet Giraffe,
where it's credited to the Australian Women's Weekly)

250g dried apricots, chopped
3/4 cup boiling water
2 tablespoons honey (or alternative sweetener)
1 1/2 cups dessicated coconut, plus extra for coating

Place half the apricots and all of the boiling water in a small saucepan. Soak the apricots for about an hour. Bring the mixture to the boil and gently simmer them, uncovered, for about 10 minutes. I topped mine up with another tablespoon or two of water as they looked like they were drying out. Allow the mixture to cool a little.

Transfer these soaked apricots to a food processor, add the honey and purée them thoroughly. Plonk them into a bowl and stir through the remaining apricots and the coconut. The mixture will form a reasonably thick dough.

Line a small tray with baking paper and spoon in the dough, flattening it across the base. Place a second piece of baking paper on the top surface of the slice, then refrigerate it overnight.

When the slice is set, remove the baking paper and cut the slice into small squares. Roll each square in the extra coconut to coat the sides, then serve or store as you wish.