Cotlets
Recipe: Cotlets
Cotlets (Northwestern Apricot Candy)
2 cups dried apricots
1 cup warm water
2 cups sugar
1 Tablespoon cornstarch
1/8 teaspoon salt
2 Tablespoons unflavored gelatin
1/2 cup cold water
1/2 to 2/3 cup chopped nuts
1/3 cup powdered sugar (for rolling)
Remove any stems or blemishes from apricots. Soak in warm water 1 hour, then cook slowly
in same water until very tender, stirring to avoid scorching. Put through food mill
or sieve. Cook apricot pulp until thick in 2 quart heavy saucepan, stirring frequently to
avoid scorching.
Mix sugar, cornstarch, and salt and add to apricot pulp. Cook until very thick, stirring
constantly. Add gelatin, which has been softened in cold water. Stir until gelatin is
dissolved and cook until mixture
is again thick. Remove from heat. Mix in nuts. Turn into shallow 9 by 7 inch glass dish
that has been rinsed with cold water. Let stand 24 hours, uncovered. Cut candy in
rectangular pieces and roll in powdered
sugar.
Let stand on rack until outside is dried (texture should be slightly chewy). Store
in covered container. Makes about 1 pound 12 ounces, depending on amount of nuts used.
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