Dried apricots

Dried apricots are apricot halves preserved by removing most of their water. Utah State University Extension calls apricots one of the fruits best suited to drying, and describes drying them in a dehydrator in about 18 to 24 hours, in the sun in two to four days, or in an oven in 24 to 36 hours.

The extension notes that the most effective pretreatment for apricots is sulfuring, and warns that people with asthma should avoid sulfur or bisulfite treated food. Many dried apricots are sold unsulfured and are darker brown.

In the bakeshop, dried apricots are chopped into scones, muffins and fruit breads, soaked and pureed for fillings, and simmered for glazes. Their chewy texture and concentrated tart flavor pair well with almonds.