Sweet Tamales with Dulce de Leche

Pull 1/4-inch strings from reserved husks to wrap tamales, or use twine; set aside. Cover corn husks (including pulled strings) with warm water and let stand until pliable, at least 30 minutes.

Meanwhile, in blender, place water and sugar. Cover; blend until sugar is dissolved. In large bowl place corn masa, shortening, sugar with water, and condensed milk. Add baking powder and salt. Beat with electric mixer on low speed until combined, and then use hands to form soft, creamy dough.

Drain corn husks; pat dry with paper towels. Place 3 tablespoons dough on each corn husk, spreading slightly and making small indentation in center with back of spoon. Place 1 teaspoon dried apricots in indentation, pressing in slightly. Folding dough around filling, cover fruit completely. If husks are too small, overlap two corn husks. Fold bottom third of corn husk over filling; fold sides in toward center. Tie tops with corn husk strings.

While filling tamales, keep dough covered with plastic wrap, adding a few drops of water if dry.

In 5-quart Dutch oven, place round cooling rack. Pour boiling water in Dutch oven, almost touching rack. (Water should not touch tamales when they are added.) Place 6 empty corn husks on top of rack. Stand filled tamales inside pan, leaning against sides all around. Cover tamales with damp towel, tucking in edges of towel, so that no edges hang over sides of pan. Reduce heat to medium-low. Simmer gently 1 hour to 1 hour 15 minutes or until tamale dough becomes firm. Check every 15 minutes, adding warm water if needed during cook time. Let stand uncovered 5 to 8 minutes. Carefully unfold each tamal by removing string and opening husk. Serve with dulce de leche (goat's milk spread).