Zaar Chews

"This is a take-off on the classic Chinese Chew--a chewy, gooey candy/dessert."
 
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Ready In:
50mins
Ingredients:
15
Serves:
8
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ingredients

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directions

  • Simmer chopped apricots and raisins in white wine till fruit is soft and liquid is nearly evaporated
  • Preheat oven to 350°F
  • Butter and flour a rectangular baking/pyrex pan
  • Mix dry ingredients and lemon rind
  • Stir in chopped and softened apricots and raisins and the chopped cashews
  • Stir in the well-beaten eggs
  • Spread the mixture in the prepared pan
  • Bake for 30 minutes
  • Remove from oven and cool briefly
  • Run a sharp knife around the sides of the pan
  • Sprinkle granulated sugar onto the top of the candy
  • Invert onto a plate
  • Sprinkle granulated sugar onto what is now the top of the candy (this sprinkling should occur while the candy is still warm)
  • Cut into 2" squares
  • Enjoy!

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Reviews

  1. I made these and sent them to work with dbf as I'm having tooth issues and these didn't look like a very good idea lol. I skipped the cloves completely, used seasoned cashews as thats what I had on hand, and thew in 3/4 cup each of two bags of mixed dried fruits I found at the produce stand. Apricots, cherries, apples, nectarines, cranberries, raisins and pears. Between the three he works with, and the boys at the shop he didn't have any left to bring home, so thats 5 stars to me.
     
  2. Taking a hint from Susie D's review, I cut the amount of cloves in half & was happy enough with that! And, of course, I really liked the cinnamon, lemon, nuts (finely chopped), & fruits that went into this recipe! Certainly something I want to make again! Thanks for sharing! [Made & reviewed during the Asia part of Zaar's World Tour 4]
     
  3. I did use white grape juice instead of white wine for this recipe. The apricots, raisins, and cashews are favorites so couldnt go wrong with this recipe. I did not use the whole two tablespoons of sugar for sprinkling while the candy was warm. Thank you Kate!
     
  4. These go together so easily & my Dh loved them! I wasn’t quite as crazy about them due to the cloves. I thought the cloves were the predominant flavor & would have prefered the fruit or cinnamon to have top billing. I will make these again & try omitting them or reducing the amount. These turn out more like a very sweet bar cookie than candy in my opinion. Maybe because I used a 9x13 pan? Very easy to make, very easy to cut., clear instructions. Great job!!
     
  5. For ease of prep I would give this 5*, taste 4* (I would like it better without nuts I think), and removing from the pan, 2* (had major trouble). I used 1/2 cup wine and a 6 oz pkg. of apricots (cut up with kitchen shears). Will make again but without the nuts.
     
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Tweaks

  1. I did use white grape juice instead of white wine for this recipe. The apricots, raisins, and cashews are favorites so couldnt go wrong with this recipe. I did not use the whole two tablespoons of sugar for sprinkling while the candy was warm. Thank you Kate!
     

RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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