VOTE AT THESE COOKING WEB RINGS
INGREDIENTS:
 | 1 1/2 cups sugar |
| 4 envelopes unflavored gelatin |
| 1 tsp orange zest |
| 1 can (11 1/2 oz) apricot nectar |
| 1/2 cup chopped pistachios |
| Confectioner's sugar |
DIRECTIONS: In a heavy saucepan combine gelatin, sugar & orange zest. Stir in nectar & cook, stirring over low heat until mixture is slightly thickened. Pour into bowl & chill until consistency of unbeaten egg whites, stirring occasionally. Fold in nuts. Pour into a 9 x 5 x 3 inch loaf pan. Cover & refrigerate 1 1/2 hours or until firm. Loosen the edges with a thin knife. Quickly dip pan into hot water. Cut into 1 inch cubes & place about 1 inch apart on waxed paper-lined baking sheet. Let dry at room temperature about 2 hours. Sprinkle on tops & bottoms with confectioners' sugar.
SERVINGS: 3 dozen
APRICOT CONFECTIONS