Riesling Pâte de Fruit

1. Lightly grease an 8-inch square baking pan with oil; line with parchment paper, allowing 2 inches of overhang on 2 sides.

2. Combine dried apricots, 1 1/2 cups sugar, and 1 cup wine in a medium saucepan. Bring to a boil over medium, stirring constantly. Remove from heat, and let stand until apricots are softened, about 10 minutes.

3. Meanwhile, place remaining 1 cup wine in a medium bowl. Sprinkle gelatin over wine, and let stand until dissolved, about 5 minutes. Transfer apricot mixture to a food processor, and puree until smooth, 1 to 2 minutes. Return mixture to saucepan, stir in gelatin mixture, and bring to a boil over high. Reduce heat to medium, and simmer, stirring constantly, until gelatin is dissolved and mixture is glossy, about 2 minutes.

4. Scrape mixture into prepared baking pan, and smooth top. Let cool completely, about 30 minutes. Cover pâte de fruit with plastic wrap, and refrigerate 8 hours or overnight.

5. Lift pâte de fruit from pan to a work surface. Discard plastic wrap and parchment. Using a sharp knife, cut pâte into 1-inch squares. Spread sugar for coating in a shallow bowl. Roll candy squares in sugar to coat.

Make Ahead

The pâte de fruit can be prepared through Step 4 and refrigerated, covered, for up to 1 week. Dab with paper towels before cutting and coating with sugar.