Struck with a craving, and with ingredients that needed using, I made chocolate covered apricots this afternoon. Half a bag of semi-sweet chips, melted with a little cream added to soften. Some apricots. Melt chocolate, dip, let cool. Semi-sweet or dark chocolate is best, since it stands up to the delightful tartness of dried apricots. Likewise, the apricots stand up to the strong flavor of the darker chocolate, where a milk chocolate would be far too sweet.
Pingback: In the Garden: Apple and Apricot « Society of American Slytherins