Aplets and Cotlets Copycat

After so many years, I finally was able to make "almost as good as the original" Aplets and Cotlets. These jellied fruit candies are my Christmastime favorite. The candies are very similar to the French jellied fruit bars pâtes de fruits. I like that the candies are not too complicated to make and are moderately sweet. I'll definitely make more with other fresh fruits such as pineapple and cranberries.

Aplets
3 cups chopped apples
water
1 tablespoon fresh lemon juice
1 strip of lemon zest
2 cups sugar
3 envelopes gelatin
water
½ tablespoon rosewater, optional
1 cup coarsely chopped walnuts
1 cup powdered sugar
2 tablespoons cornstarch

• Brush an 8 x 8 inch square pan with a little water. Line with plastic wrap. Set aside.
• Place chopped apples and lemon juice in a saucepan. Add enough water to cover apples by 1 inch. Bring to a boil over medium heat and cook for 1 minute. Lower heat and simmer for 30 minutes. 
• Drain apples; reserve liquid in a medium bowl. Puree apples with 2 tablespoons of the reserved liquid. 
• Add water to the remaining liquid to make 1 cup; let cool. When cooled, sprinkle gelatin and leave to soften. 
• Put the pureed apple back into the saucepan. Add sugar and cook over medium heat until sugar has completely dissolved, stirring constantly. 
• Remove from heat and whisk into the gelatin mixture until well blended. Let cool for 10 minutes until mixture has slightly thickened.. Stir in rosewater and walnuts. 
• Pour into prepared pan. Let set overnight.
• Remove from pan and with greased knife cut into 1 x 1½-inch rectangles.
• Line a cookie pan with aluminum foil. Set candies half inch apart until dry but still a bit sticky to the touch, turning 3 times to dry all sides. Wipe the foil with paper towel if moisture collects at the bottom of each candy.
• Whisk together powdered sugar and cornstarch; place on a shallow pan. Roll candies in sugar mixture. 

Cotlets

6 ounces dried apricots
1 tablespoon lemon juice
1 strip of lemon zest
water
2 cups sugar
3 envelopes gelatin
water
1 cup coarsely chopped walnuts
1 cup powdered sugar
2 tablespoons cornstarch

• Brush an 8 x 8 inch square pan with a little water. Line with plastic wrap. Set aside.
• Place apricots and lemon juice in a saucepan. Add enough water to cover apricots by 1 inch. Bring to a boil over medium heat and cook for 1 minute. Lower heat and simmer for 30 minutes. 
• Drain and reserve liquid in a medium bowl. Puree apricots with 5 tablespoons of the reserved liquid. 
• Add water to the remaining liquid to make 1 cup; let cool. When cooled, sprinkle gelatin and leave to soften. 
• Put the pureed apricot back into the saucepan. Add sugar and cook over medium heat until sugar has dissolved completely, stirring constantly. 
• Remove from heat and whisk into the gelatin mixture until well blended. Let cool for 10 minutes until mixture has slightly thickened. Stir in walnuts.
• Pour into prepared pan. Let set overnight. 

• Remove from pan and with greased knife cut into 1 x 1½-inch rectangles.
• Line a cookie pan with aluminum foil. Set candies half inch apart and until dry but still a bit sticky to the touch, turning 3 times to dry all sides. Wipe the foil with paper towel if moisture collects at the bottom of each candy.
• Whisk together powdered sugar and cornstarch; place on a shallow pan. Roll candies in sugar mixture.