Green Apricots, Dried
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Wash the preserved green apricots in warm water.
Dry
Place them on sieves in a 400°F (200°C) oven.
Change the sieves every day.
Let them dry for two to three days until well dried.
Store
Store them in prepared boxes and cover as directed.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Preserved green apricots
- The fruit being dried; drying concentrates its flavour and makes it keep longer.
The step that matters
Dry until fully dried. Any moisture left in the apricots lets microbes grow during storage. Drying to a low moisture level is what makes the fruit keep, so stopping early risks spoilage.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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