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I love stone fruit so much—especially apricots because they have a bit of tartness to them. When it comes to using stone fruits in sweets, I find that they benefit from cooking a little to give the best flavor and texture.
I also love a little textural contrast in my sweets, and as I was making these I started thinking of those delicious Arab candies that are made with dried apricots and pistachios, so I thought—hey, maybe I should use that awesome combination. And it worked!