© Denzil Green
Dried Apricots will have been dried either in the sun, or through mechanical dehydration.
Either way, they are left unpeeled, then dipped in sulphur dioxide so that they will still have their golden colour when dried.
Sun-dried apricots are actually just a little bit tougher than the dehydrated ones.
When you are chopping Dried Apricots, whether by hand on a chopping board or in a food processor, if the recipe you are making calls for any flour steal a bit of that and toss the apricots in it first, and then chop. This will stop the pieces from all sticking together. If the recipe doesn’t call for flour, but does use oil, then do the same with some of the oil.
If the Dried Apricots needed to be rehydrated or plumped before you use them, simmer them in a bit of water, juice or alcohol for about 15 minutes, until they seem tender and plump, then proceed to use.
Eat Dried Apricots in moderation as they are a mild laxative (i.e. they will give you the trots.)
6 ounces (170g) Dried Apricots = 1 cup dried = 2 cups cooked = 1 cup fresh
1 pound (450g) Dried Apricots = 2 ¾ cups dried = 5 cups cooked = 6 pounds (2.7 kg) fresh