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Dried apricots recipes

Lebanese rice pudding

Lebanese rice pudding

By Nigel Slater

Dried apricots have an intense sweet-sour flavour and are high in fibre. They make an excellent substitute for fresh apricots out of season. They can be bought dried or semi-dried.

Recipes using dried apricots

Main course

Light meals & snacks

Brunch

Starters & nibbles

Side dishes

Desserts

Cakes and baking

Other

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Buyer's guide

Dried apricots can be high in sulphur dioxide, which is commonly used in small quantities to prevent mould developing on the fruit. Many organic dried apricots are brown because they are sun-dried: sunlight oxidises their flesh, which acts as a natural preservative. Check labels as some semi-dried apricots are infused with sugar syrup.

Preparation

Dried apricots contain les than 16% moisture and, when soaked, will absorb more liquid than semi-dried apricots. Use in stews, tagines and compôtes. If very dry, simmer gently before soaking to shorten the soaking time.

Semi-dried apricots are softer than dried as they are dried, partially rehydrated, then cooled in an air dryer to make them more succulent. They don’t need soaking. Use in muesli, bread, stuffing and salad.

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