Fruit

Sparkling and clear, these fruit jellies are fun to make.

Dried apricots and dates are mixed with honey, shaped into balls, and rolled in coconut to make a chewy, delectable confection.

Apricot and chocolate is a superb combination of flavors. This fruit confection makes an attractive presentation.

Dipping strawberries in chocolate is so easy and the results are so delicious. The flavor combination can’t be beat.

A popular ingredient in many confections, candied orange peel is also delicious eaten plain or dipped in chocolate.

This classic nougat is chock-full of almonds and candied orange peel. After you try it, you will doubtless never eat store-bought nougat again.

The idea for this fudge came to me while I was eating coconut on the beach in Hawaii. If you like the taste of coconut and vanilla, you will love this all-white confection.

Natural marzipan is flavored with chopped candied orange peel and Grand Marnier, then cut into heart shapes.

These rich and chewy confections are an old-world classic, unusual in that they are first cooked and then baked. A mélange of ingredients, including honey and candied orange peel, is used to make them; their underside is covered with bittersweet chocolate.

Orange zest—the orange skin, not the white pith—gives a fresh, exciting flavor to these chewy candies.

These candy bars are loaded with the best that California has to offer. Toasted almonds, candied orange peel, and raisins are combined to make a delicious chunky candy bar.

The inspiration for this candy came in Paris, where I tasted a wonderful chocolate-lemon ganache at one of the best chocolate shops. Be sure to use freshly grated lemon zest for the best fresh lemon flavor.

Rocher is the name of a classic French candy made with almonds that has an irregular shape. I’ve added coconut to the mix, a variation often found in French chocolate shops.

Toasted coconut covered with chocolate makes this delicious candy. I love the contrast of texture that the crisp toasted coconut provides.

Passion fruit has a sweet/tart flavor that is unique. It transports me to the tropics with every taste. It can be time-consuming to get the juice from passion fruit, so I recommend using frozen passion fruit concentrate, which can be found in some specialty markets or through some of the sources listed at the back of this book.

These scrumptious candies bring together three eminently compatible flavors: orange, hazelnut, and chocolate. For the best flavor, be sure to use homemade candied orange peel. These clusters are easy to make and always receive rave reviews.

White chocolate and apricot complement each other perfectly. The addition of apricot brandy or Cointreau gives these truffles a special zip.

Lime zest, cream of coconut, and white chocolate are blended together to create a scrumptious flavor in these truffles. Cream of coconut is sold in cans, and is available in the baking or specialty foods section of most supermarkets, or in large liquor stores. Be sure to stir the cream of coconut thoroughly before using.

The flavors of milk chocolate, rum, and coconut in these truffles complement each other perfectly.

Top-quality Scotch whisky, like Glenfiddich, is smooth and very tasty. When it’s combined with raisins and dark chocolate, the result is flavor heaven.