Gozinaki
I used author's recipe for pomegranate molasses, and it had a great taste! This is a wonderful candy, with a subtle tang from the pomegranate. Nuts, dried fruit, and chocolate stud throughout, and they're so simple to make. They'd make a lovely edible gift.
Ingredients
- 3 1/2 cups shelled walnuts, toasted and coarsely chopped
- 12 to 14 dried apricots, each cut in 1/4-inch pieces
- 1 tablespoon good dark rum
- 1 teaspoon pure almond extract
- 2/3 cup honey
- 1/3 cup pomegranate molasses (i used my homemade)
- pomegranate arils for garnish
- 6 ounces semisweet chocolate, coarsely chopped
- 1/3 cup heavy cream
- 1 teaspoon instant espresso powder
Directions
- Place apricot pieces in a small bowl. Add rum and almond extract, and mix well to coat each piece. Set aside.
- Toast walnuts lightly at 350° F for 10 minutes; then chop them coarsely. In a deep saucepan, bring the honey and pomegranate molasses to a boil. Stir in the nuts and apricot pieces. Cook while stirring over medium-low heat for 10 to 12 minutes, until the mixture is thick. Be careful not to burn it.
- Pour the mixture out onto a moistened wooden board or a baking sheet lined with parchment paper and lightly sprayed with cooking spray. Using a spatula, spread the mixture into a 1/2-inch thick rectangle. Let stand until hardened.
- Place chocolate and espresso powder in a medium bowl. In a saucepan, bring cream to a simmer. Pour over chocolate; whisk gently until smooth. Let cool until thick yet pourable, 2 to 3 minutes. Pour over the hardened gozinaki and, using an offset spatula, evenly spread all over the top and cool.
- Chill in refrigerator for a couple of hours or until ready to serve. To serve, cut into 2-inch diamonds. Arrange on a platter with the chocolate layer in the bottom, garnish with pomegranate arils, serve and enjoy.
