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Who the hell in there right mind
would not be dieing to know the interesting facts about dried apricots, I'd be
dammed to know. Since we all should know the general facts about dried apricots,
they are just so interesting. I believe in a past life we where all apricots.
There are 3 main different forms
of dried apricot:
1. Californian Dried Apricots.
2. Turkish Dried Apricots.
3. Australian Dried Apricots.
Turkish dried apricots are lighter in colour and milder in flavour than other
varieties. They're often treated with sulphur to improve their colour and
shelf life. Californian are much the same yet when they are pipped they are cut
in half then dried. For those who are have allergies from sulphur there areunsulphared
dried apricots on the market which are usually sold at health food shops. It is
said that non sulphured died apricots have a more natural and nuttier flavour.
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Oven-Dried
Apricots
Preparation time
Apricots, peaches, pears, and grapes are great for
oven-drying.
Equipment
· Drying frames or oven rack
· Oven thermometer
· Storage jar
· Label
Ingredients
Apricots
(or any other food suitable for oven-drying),
with stones removed.
Finished quantity
1 part fresh = 1/3 part dried
Method
· Layer apricots on rack. Carefully place in
a single layer.
· Heat the oven to 140 F. (60 C).
· Add the rack and dry, leaving the oven door propped open with a mixing
spoon for 12-14 hours.
· Use an oven thermometer to check that the temperature stays at 140 F.
(60 C).
· Place the dried apricots in a clean airtight, labelled jar, and
store.
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