By dehydrating apricots when they are plentiful, you can have delicious apricot jam, apricot compote, pies, sauces ... on hand, year 'round in addition to your other dehydrated fruit!
Apricots have a lovely velvety skin, smell delicious, and are a fantastic source of vitamin A, followed by vitamin C, and vitamin E, with trace amounts of Folate, Choline, vitamin K, Niacin and vitamin B6. Apricots contain these minerals: Potassium, Phosphorus, Calcium, Magnesium, with trace amounts of Iron, Zinc, Selenium, Copper and Manganese. Apricots also have Omega-6 fatty acids.
Thankfully they are readily available frozen, so this is the easy way to create your own private stock when fresh apricots are not available!
If using frozen apricots, ignore steps 1, 2 and 3.
To make sure that your apricots are indeed dry, take a piece and cut it. The apricot should still be pliable but no juice should ooze out when squeezed.
Please remember to rotate your trays, for even drying.
As a kid my family and I used to vacation in the South of France (lucky me), and my favorite time of day was breakfast!
After getting back from the Patisserie with a huge bag of warm fresh buttery croissants, I could hardly wait to spread on the apricot jam ... it was absolute heaven! And to burn off all those calories, a quick dip or two, or three, in the blue waters of the Mediterranean was all it took to keep the waistline in check.
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