Upon discovering some royal subjects [dried apricots, chocolate chips and pistachios], the princess quickly fashioned them into royal jewels and barely lifted a finger [except to take some mediocre photos, photoshop them, write a scintillating parable, rewrite it because the first draft did not scintillate, format it into an archaic blogging platform, and hit “Publish”]. These were even easier to make than her chocolate-covered mint leaves that required a more delicate chocolateering method.
The princess was so pleased with her creation that she pilfered all the jewels [ate 24 apricots, but who’s counting?]. It was so simple, if the royal subjects had been sitting on her 16th-century, gem-encrusted credenza [IKEA coffee table], she could have fashioned these royal jewels from a semi-reclining position without ever having left her throne.
The moral of the story? If a princess is as clever as she is lazy, she will be compensated with the consummate confection.
Chocolate-Dipped Apricots with Pistachios
24 dried apricots (these were small-ish and Turkish)
1/3 cup chocolate chips (semi-sweet or bittersweet, fair trade-preferred)
1/3 cup shelled pistachios, crushed
Melt the chips in a double boiler or in a small bowl in the microwave on medium power in 30-second intervals until melted.
Dip half of an apricot into the chocolate, and sprinkle the nuts on both sides while you’re still holding it. Then lay the nut-encrusted apricot on a sheet of wax or parchment paper to set. Will last a few days unrefrigerated in a covered container.