Dried apricots are not only tasty, but also healthy. If you decide to prepare them for the winter at home, then you will need tips and a proven recipe. And they are in front of you.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Dried apricot is a healthy and tasty treat. It is used as a filling for pies, in salads, in compotes and is simply used on its own. During the summer harvest, in the apricot ripening season, make dried apricots. Then all winter you can feast on delicious vitamins. And although cooking at home is a simple process, the recipe requires attention. The tips below will tell you how to make dried apricots at home.
- For drying, take ripe fruits with firm pulp.
- The varieties are mainly used by Kandak, Isfarak, Baban. But others are also possible.
- Citric acid will help maintain the rich color of the fruit.
- Store the finished product in a lidded glass jar in a cool place.
- You can dry the outline naturally in a ventilated room, oven or electric dryer.
- It is important to control the workpiece so as not to overdry. Flip the apricots periodically.
- Taste the apricot when it is ready. They must be dry, supple and soft. In this case, juice should not stand out and the pieces should not stick to your hands.
- Homemade dried apricots have dull shades of yellow, orange, or brown.
- The taste of the product is rich, and there are several times more vitamins than in a fresh product.
- Caloric content per 100 g - 180 kcal.
- Servings - about 350-400 g
- Cooking time - one day
Ingredients:
- Apricots - 1 kg
- Sugar - 350 g
- Citric acid - 1 tsp without top
Step by step preparation of dried apricots:
1. Wash homemade apricots and pat dry with a paper towel. Carefully cut one half to remove the pit. Try to keep the fruit intact, but if it breaks into halves, then it's okay.
2. Pour sugar into a saucepan that will hold the entire volume of the apricot. Its amount can be any, if you like very sweet fruits, then increase its amount.
3. Then add citric acid.
4. Fold all the apricots and leave to infuse for a day.
5. During this time, they will start up the juice. During the day, gently mix them so as not to damage the integrity of the slices. If there is not enough juice, then pour literally 50 ml of water and put the pan on the stove. Boil, turn off heat, and leave the apricots in the liquid for another 10 minutes. Thanks to citric acid, apricots will retain their beautiful color.
6. Transfer the apricots to a colander to drain the water and place them on a baking sheet. Send them to a preheated oven at 60 degrees for 4 hours. Do not change the temperature while drying. Then screw it up to 40 ° C and stand until tender.
Apricots can also be dried naturally in a well-ventilated and dry place to keep out dust, moisture and direct sunlight. If there is an electric dryer, then dry the fruit in this special device.
See also a video recipe on how to make dried apricots at home.
