Instructions: In a food processor, process the apricots until well-pureed. Place in a medium bowl and add the pistachios; mix well. Divide the mixture in half and roll each half into a log about 7 inches long. Cover and chill for at least 2 hours, or until firm.

Place the sugar in a shallow dish; coat the apricot logs with the sugar, turning to coat all sides. Cut into 1/4-inch slices and serve, or store in an airtight container until ready to serve.

This recipe yields 48 slices.

Yield: 48 pieces

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