Apricot-Cherry Coconut Bars

by Greg Patent
from Baking from the Heart
by Michael J. Rosen
(Broadway Books, 2004)
Makes one 9 x 13-inch pan or 15 bars

The sourness of the cherries and the sweetness of the coconut make this a spot-on foil for a spot of tea. For an even more decadence treat, top with a dollop of sweetened whipped cream.—Greg Patent

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Ingredients
For the filling
1/2 pound dried apricots
1/2 pound dried unsweetened sour cherries
1 cup plus 2 tablespoons sugar

For the crust
1 3/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1 1/2 sticks unsalted butter, softened
1 cup sugar
1 cup chopped pecans
1 cup sweetened shredded coconut

Sweetened whipped cream, optional, for serving

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Method
Make the filling
1. Combine the apricots, cherries, and 2 cups water in a heavy 2- to 3-quart saucepan. Cook over medium-high heat until the mixture comes to a boil and then reduce the heat to low. Cover the pan and cook slowly, stirring occasionally, until the fruit is very tender, 40 to 45 minutes. Strain over a bowl and reserve 1/4 cup juice.

2. Return the fruit to the pan. With a potato masher, smash the fruit until it is almost smooth. Stir in the reserved juice and 1 cup plus the 2 tablespoons sugar. Bring the purée to a boil over medium-high heat, stirring occasionally. Then cook, stirring constantly for 5 minutes. Transfer the purée to a plate and cool to room temperature.

Make the crust
1. Preheat the oven to 400°F (200°C). Grease a 9 x 13-inch baking pan with butter or vegetable shortening.

2. In a medium bowl, sift together the flour, baking soda, salt, and nutmeg and whisk to combine.

3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 1 minute, or until smooth. Add the sugar and beat on medium speed for 3 to 4 minutes, or until smooth and fluffy. Reduce the speed to low, add the dry ingredients, and mix just to incorporate.

4. Remove the bowl from the mixer and stir in the pecans and coconut to make a crumbly mixture. Press half onto the bottom of the prepared pan. Bake for 10 minutes, or until the crust is lightly browned. Remove from the oven, and spread the cooled fruit filling evenly over the hot crust. Sprinkle the remaining crumb mixture over the fruit and gently pat the crumbs in place. (Do not pack it down.)

5. Bake for 20 to 25 minutes or until the top is golden brown. Transfer the pan to a wire rack and cool completely before cutting into bars. For serving at home, place each bar on a small plate and top with a dollop of sweetened whipped cream.

Recipe © 2004 by Michael J. Rosen. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.