Recipes

The Mailbox: A recipe request for cherry divinity cookies

Oh, Cramer’s cookies

We are big fans of your column; I have saved many of them over the years. We loved going to Cramer’s Bakery on Freeport in Sacramento over the years, especially for their cherry divinity cookies. We were, of course, disappointed when they closed a number of years ago.

I have searched extensively for a recipe for this cookie to no avail. Can anyone help? Many thanks.

Jimmy Short and Markcurtis Otani, Sacramento

HOW TO CONTACT

THE MAILBOX

If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. You also can email twatson@sacbee.com or fax (916) 321-1109. Please include your full name, your city and phone number.

Almond-stuffed apricots candied in amaretto syrup

Prep time: 30 minutes plus about 3 hours chill or cooling time

Cook time: 2 hours

Makes about 80 apricots

Deanna C. Holman of Stockton made almond-stuffed apricots candied in amaretto syrup from a recipe she found in The Bee. She gave these treats as gifts for the holidays to rave reviews. She wanted to make them again this year, but lost the recipe.

Colleen Valentine of Fair Oaks saved this Bee recipe and shares it here.

INGREDIENTS

For the apricots:

2 cups blanched whole almonds or skinless slivered almonds

1/4 cup firmly packed light brown sugar

1 large egg white

1/4 teaspoon almond extract

2 pounds orange-colored dried whole large apricots

For the syrup:

3 cups granulated sugar

3 cups amaretto

1 tablespoon sherry vinegar

Pinch fine sea salt

INSTRUCTIONS

For the apricots: Pulse the almonds in a food processor just to the consistency of coarse meal; if you overprocess, you might end up with nut butter. Add the brown sugar; pulse to form a uniformly fine blend.

Add the egg white and almond extract; process until the mixture forms a ball. Scrape the mixture onto a medium-size piece of plastic wrap and form it into several thin logs 1/2-inch diameter. Wrap tightly and refrigerate for about 1 hour.

Use a very sharp knife to cut a slit in each apricot, forming a pocket at the center of each one.

Cut the chilled almond filling into slices – one for each apricot – then roll each slice into a shape that will fit in the pocket. Stuff each apricot, gently inserting the filling deep enough so that it won't fall out. Press around the edges of the apricot to gently seal.

For the syrup: Combine the granulated sugar, amaretto, vinegar and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring until the sugar has dissolved.

Carefully add the stuffed apricots to the hot syrup, stirring gently to submerge. Reduce the heat to medium low or low. Cover and cook for about 2 hours or until the apricots are plump and silky-soft.

Cool the apricots completely in the syrup, then transfer the apricots and syrup to an airtight container and refrigerate until well chilled, about 1 hour, before serving each portion with some of the syrup.

Per apricot using all syrup: 98 cal.; 1 g pro.; 16 g carb.; 1 g fat (0 sat., 1 monounsat., 0 polyunsat.); 0 mg chol.; 4 mg sod.; 1 g fiber; 12 percent calories from fat

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