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Recipe by: roselilas
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See below ingredients and instructions of the recipe
-================
-(Yield: 24 bars)
Ingredients:
1 env. unflavored gelatin 1/4 cup (60 mL) water 1 cup (250 mL) dried
apricots 1 cup (250 mL) raisins 1 cup (250 mL) pecans 1 tblsp (15 mL)
flour 2 tblsp (30 mL) orange peel (grated) 1 tsp (5 mL) rum extract
Sprinkle gelatin over water; allow to soften for 5 minutes. Heat and
stir until gelatin is completely dissolved. Combine apricots,
raisins, pecans, flour and orange peel in blender or food processor,
working until finely chopped. Add to gelatin mixture. Add rum extract
and stir to completely blend. Line 8in. (20 cm) square pan with
plastic wrap or waxed paper. Spread fruit mixture evenly into pan,
and set aside to cool completely until candy is firm. Turn out onto
cutting board, cut into 24 bars and wrap individually.
Exchange 1 bar: 1 fruit 1/2 fat Calories 1 bar: 68 Converted by MMCONV
vers. 1.40
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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