Food pyramid-wise, the fruit cups back then probably checked the same box as a fresh apple, but were swimming in pure sugar.

Let cool to room temperature, then cover with plastic wrap and refrigerate overnight. Just before serving, unmold the apricot pâte de fruit onto a work surface. Peel off and discard the wax paper.

For the ultimate holiday fruitcake, look no further than this rum-soaked gem featuring a puree of macerated dried plums, currants, cherries, and raisins. As one of the food media's most respected ...