Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      envelope      unflavored gelatin
     1/4  cup           water -- (60 mL)
   1      cup           dried apricots -- (250 mL)
   1      cup           raisins -- (250 mL)
   1      cup           pecans -- (250 mL)
   1      tablespoon    flour -- (15 mL)
   2      tablespoons   orange peel -- (grated) (30 mL)
   1      teaspoon      rum extract -- (5 mL)

Preparation:

Sprinkle gelatin over water; allow to soften for 5 minutes. Heat and stir until gelatin is completely dissolved. Combine apricots, raisins, pecans, flour and orange peel in blender or food processor, working until finely chopped. Add to gelatin mixture. Add rum extract and stir to completely blend. Line 8-in. (20 cm) square pan with plastic wrap or waxed paper. Spread fruit mixture evenly into pan, and set aside to cool completely until candy is firm. Turn out onto cutting board, cut into 24 bars and wrap individually.