Pletzlach

Makes about 100-150 pieces Desserts and puddings

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Method

Start this recipe the day before serving. Put the dried apricots in a heavy-based saucepan with enough water to just cover (about 675ml). Bring to the boil, then simmer until the fruit is really soft and the water has boiled away, about 30 minutes. Remove from the heat and purée with a stick blender or mash with a wooden spoon until smooth (small bits of apricot in the mixture are fine).

Prepare a large wooden board by dampening with water. Add the sugar to the apricot purée. Bring to the boil and simmer over medium heat, stirring constantly with a wooden spoon to avoid burning or catching. Continue to do so for about 30-40 minutes until the colour darkens and the purée thickens and starts to leave the side of the pan when stirred. Reduce the heat to low if it is catching on the bottom. To test if it is ready, a teaspoonful dropped into a glass of cold water will form a small ball. Remove the pan from the heat and stir in the chopped nuts if you are using them.

Check the board is still wet, then, working quickly, tip the fruit onto the board and spread out with a palette knife. Leave to dry overnight, uncovered. Using a sharp knife dipped in hot water, cut into strips and then into diamonds. Remove from the board and coat with the caster sugar.

Store in a tin lined with baking paper, dusting with more sugar before sealing.