This slice tastes of apricot and caramel – yum! New Zealand Apricots give the slice more intense flavour.
150g Alison’s Pantry Choice Apricots
¼ cup orange juice or sherry
75g butter, melted
½ a 400g can sweetened condensed milk
½ cup brown sugar
250g packet of malt or wine biscuits
½ cup Alison’s Pantry Shredded Coconut
Line the base and long sides of a pan about 18x18cm with baking paper. Finely chop the dried apricots and heat them in the orange juice or sherry in a large pot until there is no liquid left. Add the butter and stir over low heat until melted. Add condensed milk and brown sugar and heat gently, stirring often until the condensed milk is golden brown, then take off the heat.
Crumb the biscuits, and stir them and the coconut into the apricot mixture. Sprinkle the lined baking pan with extra coconut, then tip in the mixture. Press in evenly to the depth you like (it need not cover the whole tin). Sprinkle the top with more coconut, then refrigerate for at least 2 hours before cutting into pieces the size you like. Serve with tea or coffee, or pack in lunches. Refrigerate in a covered container, up to a month.
Variation: For apricot and Almond Slice, add ½ cup Alison’s Pantry Sliced Almonds (lightly toasted and chopped) with the crushed biscuits.
Download PDF version: Alison Holst’s Apricot Slice