Fruits-Apricots
Du Monceau, Henri
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Ranunculae and Apricots
Sally Wetherby
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Margaret’s Apricot Bars

Two 6-ounce packages dried apricots
1 lemon slice
3/4 cup sugar
3/4 cup (1 1/2 sticks) butter, room temperature
1 cup sugar
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
A 3-ounce can flaked coconut
1/2 cup chopped pecans or walnuts

Cover apricots and lemon slice with water and bring to a boil; reduce heat.  Simmer, uncovered, 15 minutes or until tender. Drain apricots, reserving
1/4 cup liquid. Discard the lemon slice. Coarsely chop apricots and set aside. Combine reserved apricot liquid and 3/4 cup sugar in saucepan; simmer 5 minutes. Stir in chopped apricots.
In a large bowl cream the butter, gradually add 1 cup sugar, beating until
light and fluffy. In a medium bowl, combine the flour, salt, soda, stirring
well to blend. Add this to the creamed mixture, mixing well (mixture will
be crumbly). Stir in the coconut and pecans. Pat 3/4 of this mixture into a greased 13-by-9-by-2-inch baking pan. Bake 10 minutes at 350 degrees F. Spread apricot mixture evenly over crust; sprinkle with remaining coconut mixture. Bake an additional 30 minutes. Let the apricot bars cool in the
pan on a wire rack. Cut into 2-inch squares. Makes 2 dozen.
 

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