|Semi-sweet chocolate||7 Ounce (200 Gram)|
|Crystallized pineapple rings||9 Ounce (250 Gram)|
|Dried apricots||250 Gram (1 1/2 Cup)|
|Blanched almonds||60 Gram (1/2 Cup)|
Melt chocolate in a double boiler over low heat.
Let chocolate cool until about to set and then warm again gently.
Cut pineapple rings into wedges as illustrated.
Dip pineapple pieces and apricots into chocolate to half-coat fruit.
Drain on a rack.
Stick an almond onto each apricot while chocolate is soft.