Dehydrating apricots

1 servings

Ingredients

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Directions

When Dried, the apricot become a year rounddelicious fruit,wellworth what it may cost in money and effort.

TO DRY: Small pieces dry faster and thefinishedfruit retainsits color and flavor. So, cut small. Halve the halves, and sometimes even half the quarters. Apricots need to be quite dry to keep. Dry until quite hard and completely moisture free. Store in small plastic bags inside of larger ones. Even then it iswelltostore inside an airtightconainer. TO USE: Soften overnight in water to cover. Enjoy as is, or use thesoftened fruit and liquidtomakeleathers or binder for wafers, etc. APRICOT LEATHER: So chewy and flavorful with nothing added, the taste is a sweet/tart combination hard to beat. If the fruit is ripe and soft the pitted halves will blend with no added liquid. The rule of thumb is to begin with enoughfruit to get the blender action started, then add a few pices at a time until blender capacity is reached. Pour the puree onto leather trays, or trays that have been covered with plastic wrap. Smooth until it's about ¼ inch. The thicker the leather, the chewier it will be and the longer the drying time.

VARIATIONS: Honey to sweeten, to taste; combined half and half with apples (add coriander); add one cup chopped dates to blended apricots; half and half with raspberries (strain out seeds), add honey (this will make it a bit sticky, but the taste is well worth the stickiness. Apricot puree makes a perfect binder for confections.

Origin: Dry It - You'll Like It, circa 1973. Shared by: Sharon Stevens, Jan/95.

Submitted By SHARON STEVENS On 01-24-95

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