They are sweet and fragrant.
Hunza Apricots are left to dry on the tree then harvested. They end up hard and brown, with a flavour like toffee, but can’t be eaten like this. Hunza Apricots have to be cooked briefly.
Cover the dried Hunza Apricots with water (just enough to cover.) Sprinkle with brown sugar, let soak overnight. Then bring water to a boil, lower to a simmer, and simmer for 2 minutes. Remove from heat, let cool.