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Catholic Recipe: Candy Cream Apricots


  • 4 Tablespoons butter or margarine
  • 1 pound sifted confectioners' (powdered) sugar
  • 1 egg white
  • 1 Tablespoon cream
  • 1/2 cup finely chopped filberts
  • 2 teaspoons grated lemon peel
  • 2 packages (about 12 ounces each) large dried apricots
  • Details

  • Yield: 4 dozen
  • Prep Time: 30 minutes, and cooling time
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: Egypt


St. Macarius the Younger before he became a hermit was a sugarplum merchant. Sugarplums, formerly the term for candied fruits, now is a more general term for all candied sweets. He is the patron of pastry cooks and confectioners. Making confections, such as these candy cream apricots, is appropriate to honor this saint. His feast day is January 2, although it is no longer on the General Roman Calendar.


Cream butter or margarine; beat in 2 cups confectioners' sugar, unbeaten egg white, cream, filberts, and lemon peel; gradually add remaining sugar to make a stiff fondant. Separate apricot halves; top half of them with a rounded teaspoonful of fondant; put together, sandwich fashion, with remaining halves.

OR: Combine 1 cup chopped walnuts and 1 cup finely chopped prunes. Use as filling for apricots. Store in layers in a covered container in cool place. Makes about 4 dozen.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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