Honey and apricots always pair well. It’s a classic tart/sweet combination, like the flavors in lemonade or in a good balsamic reduction.
|A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.|
Apricot Honey Confections
1 (11 oz.) pkg. dried apricots
1 (15 oz. can) sweetened condensed milk
1/2 c. honey
1 Tbsp. orange juice
1/2 c. slivered blanched almonds
1 (7 oz.) pkg. fine grated coconut
Coarsely chop apricots; place in a sieve over boiling water to soften.
Combine apricots with remaining ingredients.
Fill paper lined and greased muffin pans 2/3 full or drop mixture by teaspoonfuls onto papered, greased baking sheets.
Bake at 300 degrees 30 minutes or until toothpick inserted in centers comes out clean. Remove from pans at once; remove paper; cool. Makes 5 dozen confections.