No. 136: Apricot-Pistachio-Cherry Bites

After almost 11 years together, Mr. McC and I know a lot about one another. Still, every once in a while I realize I'm not quite sure where he stands on a particular subject or even ingredient.

The other day I could not recall ever seeing Mr. McC eat shredded coconut. That led to this text exchange.

Texts

I know you're all shocked he's not listed as Mr. McC in my contacts:)

Apricot-Pistachio-Cherry Bites

This recipe from Food52 calls for rolling these handy bites in either sesame seeds or shredded coconut. We went the sesame route, though I'll admit, I would love coconut too.

Ingredients

Makes 16 to 18

1 cup dried apricots
1 cup dried cherries
1 cup toasted pistachios
1 tablespoon honey (or maple syrup)
1 teaspoon lemon zest
1/2 cup sesame seeds for rolling

To make

Combine the apricots, cherries, pistachios, honey, and lemon zest in a food processor. Pulse the processor until everything is very finely chopped together but not turned into a paste -- it takes a minute or so.

Chopped

Line a baking sheet with parchment, then roll a tablespoonful of the mixture at a time into balls and roll the balls in the sesame seeds to coat. Place them on the baking sheet.

Put the finished bites into the fridge to firm up for an hour. Eat immediately or store in an airtight container in the fridge for up to a week.

The results

These bites are just like grabbing a handful of nuts and fruit, but in the perfect form for little snacks. Grab a few and have them for breakfast, or to fuel a workout.

Final bites

I was a bit short on pistachios, so I added about 1/8th of a cup of almonds. The flavors worked nicely.

I left a few bites un-seeded and acually prefer them to the ones covered in toasted sesame seeds. Next time we'll try coconut for some added sweetness.

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