Dried Fruits
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
Remove preserved apricots from the syrup and wash them in warm water.
Lay the apricots separately on sieves.
Dry
Place the sieves in a 400°F (200°C) oven for three days, changing the sieves each day.
Store
Once dry, store the apricots in boxes, layering them with paper between each layer.
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 apricots
- Main ingredient; drying removes water and concentrates its sugars into a chewy, intensely fruity texture.
The step that matters
Drying the apricots fully over three days. Moisture must be removed evenly until the fruit is dry enough to keep. If it stays damp, the apricots can spoil or grow mould during storage.
“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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