Preparation:

Line a small baking sheet with foil and chill.

Finely grind anise in an electric coffee/spice grinder.

Stir together cherries, apricots and cashews.

Melt chocolate in a double boiler or a small metal bowl set over a small saucepan of barely simmering water, stirring occasionally, until smooth.

Stir in anise and half of fruit and spoon onto center of baking sheet. Spread with a rubber spatula into a roughly 10x5-inch rectangle and sprinkle with remaining fruit mixture, pressing lightly to help adhere.

Chill until firm, about 30 minutes, then break into pieces.

Bark keeps, covered and chilled, 1 week.

Servings: 6 pieces
Source: Gourmet - November 2000
Source:
Submitted by: Recipe Group Member
Date:

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