Daily Recipe: Grapefruit and Apricot Toffee
We’re going to stick with the desert theme today. Ending the work week with a simple refreshing toffee recipe seems like a great way to kick off the weekend.
It’s not everyday that you find a toffee recipe that not only requires a few ingredients and combines the unique flavors of apricot and grapefruit.
Because this recipe only require four ingredients, it’s one of those deserts you can make in a hurry, eat in a hurry and memorize easily. The toffee is naturally sweet, flavorful and has a hint of tartness from the grapefruit.
And seeing as they don’t have any sugar in them, they can be eaten as a snack or a desert.
As we’ve said before, we are big fans of simple dishes that can be eaten at any time of day.
Apricot & Grapefruit Toffee
Makes around 40 bite-sized bars, or 12 larger bars
- 1.5 cups dried apricots
- 1 cup grapefruit juice (approx: 1 grapefruit)
- 1/2 cup roasted almonds
- 2 tbsp dried shredded coconut (unsweetened)
Start by soaking the apricots in 1 cup grapefruit juice for 3 hours. Roast the almonds on 300 degrees F for 7-8 minutes. Remove from the oven (leaving the heat on), and add them to a blender or food processor. Pulse for 20 seconds, until the almonds have turned into a coarse flour. Pour it in a cup and set aside.
Add the grapefruit soaked apricots to the blender, together with half of the remaining juice. Pulse until everything has turned into a sticky mess. If the apricots won’t blend, try adding some more of the remaining juice. Add the almonds and the shredded coconut to the blender and pulse until everything is combined into a sticky mixture.
Line a baking sheet with parchment paper and spread the mixture out on it. Use a spatula to form the mixture into a rectangle, around 1/2 inch high. Bake on 300 degrees F for 20 minutes. Remove from heat, cut them into preferred size and put them back into the oven for 7-8 minutes more. Keep an eye on them so they don’t burn. When warm they will still be a bit loose. But if you wait until they cool off they will become firmer. Wrap them in wrapping paper and store in an airtight container in the fridge. Eat them within a week.