Dried apricots
Apricot halves preserved by drying, with concentrated sweetness and a chewy texture for baking and cooking.
What it offers and why to use it
Dried apricots are apricot halves preserved by drying. Their concentrated sweetness and chewy texture work well in cookies, compotes and savoury stews. Chop them finely for an even distribution in dough.
Sweet and fruity, with mild tartness and a chewy texture that softens when soaked or cooked.
From shopping to cooking
Choose
Choose pliable dried apricot halves without mould or unusual odours. Check for added sugar and sulphites; unsulphured fruit is naturally darker.
Store
Keep tightly sealed in a cool, dry place away from light. Follow the pack instructions after opening and refrigerate soaked fruit promptly.
Prepare
Chop into cookie dough or granola, simmer in compotes and stews, or soak before blending into fillings. Weigh the dried fruit before soaking.
How to make the most of it
Good pairings
Almonds, walnuts, vanilla, oats, cinnamon, orange zest and lamb.
How to substitute it
Use dried peaches or chopped dried figs when a similar chewy dried-fruit addition is suitable; sweetness and moisture will differ.
Recipes with dried apricots
Chicken stew with pumpkin and sweetcorn
A chicken stew with potato, pumpkin, sweetcorn and the gentle sweetness of dried apricots.
Preparation and possible waiting 25 min · Cooking 1 h View Recipe →
Chicken with prunes and dried apricots
A gentle chicken stew with shallots, prunes, dried apricots, brandy and stock.
Preparation and possible waiting 15 min · Cooking 1 h View Recipe →Is any information missing? You can report a nutrition or practical correction.
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