📝 About This Recipe
Born in the rolling orchards of Cashmere, Washington, these iconic Turkish Delight-style confections capture the essence of the Pacific Northwest's harvest. This recipe combines the crisp sweetness of Washington apples and the velvety tang of sun-ripened apricots with toasted walnuts for a sophisticated, chewy treat. Dusted in a cloud of powdered sugar, these 'orchard jewels' offer a nostalgic taste of American confectionery history that is as beautiful to gift as it is to eat.
🥗 Ingredients
The Fruit Base
- 2 large Granny Smith Apples (peeled, cored, and finely grated)
- 1 1/2 cups Dried Apricots (finely chopped and soaked in hot water for 10 minutes, then drained)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1/2 cup Applesauce (unsweetened, smooth texture)
The Gelatin and Sugar Structure
- 4 envelopes Unflavored Gelatin (approx. 28 grams total)
- 1/2 cup Cold Water (for blooming the gelatin)
- 2 cups Granulated Sugar (white cane sugar)
- 1/4 cup Light Corn Syrup (helps prevent crystallization)
- 1/4 teaspoon Salt (fine sea salt)
Flavorings and Textures
- 1 1/2 cups Walnuts (toasted and coarsely chopped)
- 1/2 teaspoon Rose Water (optional, for authentic floral notes)
- 1 teaspoon Vanilla Extract (pure Madagascar vanilla)
The Coating
- 1 cup Powdered Sugar (sifted)
- 2 tablespoons Cornstarch (mixed with the powdered sugar to prevent sticking)
👨🍳 Instructions
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1
Lightly grease an 8x8 inch square baking pan with butter or neutral oil, then line with parchment paper, leaving an overhang on two sides for easy removal.
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2
In a small bowl, sprinkle the 4 envelopes of unflavored gelatin over 1/2 cup of cold water. Stir briefly and let it sit (bloom) for at least 10 minutes.
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3
Place the grated apples and soaked/drained apricots into a food processor. Pulse until you have a thick, relatively smooth fruit puree.
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4
In a heavy-bottomed saucepan, combine the fruit puree, applesauce, granulated sugar, corn syrup, lemon juice, and salt.
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5
Bring the mixture to a boil over medium heat, stirring constantly with a heat-resistant spatula to ensure the sugar dissolves and the fruit doesn't scorch.
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6
Reduce heat to medium-low and simmer the mixture. Continue to cook, stirring frequently, for about 20-25 minutes. The mixture should thicken significantly and darken slightly.
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7
Remove the saucepan from the heat. Add the bloomed gelatin mixture and stir vigorously until the gelatin is completely melted and incorporated into the hot fruit paste.
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8
Fold in the toasted chopped walnuts, vanilla extract, and rose water (if using). Ensure the nuts are evenly distributed throughout the thick mixture.
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9
Pour the mixture into the prepared 8x8 pan. Smooth the top with an offset spatula dipped in hot water.
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10
Allow the candy to sit at room temperature for 1 hour, then cover loosely and refrigerate for at least 12 hours, or preferably overnight, until very firm.
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11
Sift together the powdered sugar and cornstarch into a shallow bowl or rimmed baking sheet.
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12
Lift the candy slab out of the pan using the parchment paper. Use a sharp, thin-bladed knife (lightly oiled) to cut the slab into 1-inch squares.
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13
Toss each square in the powdered sugar mixture until heavily coated on all sides. Place on a wire rack to set for another 2-4 hours to develop a slight crust.
💡 Chef's Tips
For the best flavor, use a mix of tart apples like Granny Smith and sweet apples like Honeycrisp. Toasting the walnuts is essential; it adds a deep, savory crunch that balances the sweetness of the fruit. If the mixture is too sticky to cut, dip your knife in boiling water and wipe it dry between every single cut. Store the finished candies in an airtight container between layers of wax paper; if they become damp, re-roll them in powdered sugar before serving. Avoid making these on a very humid day, as the sugar coating will absorb moisture and become sticky.
🍽️ Serving Suggestions
Serve alongside a cup of strong Earl Grey tea for a perfect afternoon pick-me-up. Pair with a glass of late-harvest Riesling or an ice wine to complement the concentrated fruit flavors. Arrange on a dessert platter with sharp cheddar cheese and fresh pear slices for a sweet-and-savory Northwest board. Package in small decorative tins with parchment paper to give as a traditional Washington-state-inspired holiday gift. Enjoy as a light palate cleanser after a heavy autumn meal of roasted pork or turkey.