Recipe: Homemade Apricot Newtons (2024)

FAQs

What are the cooking methods for apricots? ›

Bake, Broil or Sauté.

For a delicious snack or side dish, warm apricot slices using one of these three cooking methods then add a little cinnamon and enjoy!

Ingredients. Apricots, rice flour, sulfur dioxide (to promote color retention), potassium sorbate. Contains: sulfites. Apricots are a natural product and may contain the occasional pit.

The perk of using an apricot is that most recipes don't require the smooth skin of the apricot to be peeled. However, should you need to peel them, simply blanch in boiling water for about 20 seconds and then plunge them into ice water. The skins should peel off easily.

There are many flavors with which apricots pair well such as chocolate, cinnamon, orange, cumin, rosemary, and mango. But I especially love how this sour-sweet fruit with creamy, floral and tropical notes are complimented by earthy cumin, orange, and toasted almonds in this salad.

Apricots are best when picked ripe from the tree. While it's easy to tell if an apricot is ripe, it can be tough to tell whether it's good. Look for fruits that have a deep orange-gold color rather than those that are pale orange or yellow. They should be plump and firm, with just a little softness to them.

Rehydration: Dried apricots can be quite dry and chewy, and soaking them in water helps rehydrate the fruit, making it softer and more palatable. Digestibility: Soaking dried fruits can make them easier to digest. The soaking process can break down some of the fibers and make the nutrients more accessible.

Apricots can be eaten raw, cooked or preserved. To cut fruit, slice around its seam, twist it in half, and lift out the pit.

Dried apricots are high in fiber, particularly insoluble fiber, which adds bulk to the stool and aids in digestion. They also contain sorbitol, which can have a mild laxative effect.

Dried Apricots

The fiber in dried fruit has a lot of things going for it. A handful can work like magic if you're constipated. These sweet treats, though, are also high in a sugar called fructose, which can give you a tummy ache if you eat too much.

Can I dry my own apricots? ›

Push in backs of apricots and place on dehydrator trays, skin side down. A single Excalibur Dehydrator tray can hold up to 25 small apricots cut into halves. Read my Excalibur Dehydrator review. Dehydrate apricots at 135°F (57°C) for 20–24 hours.

Heat the oven to 275 degrees F. Place cheesecloth over metal drying racks and place on a large jelly-roll pan or directly on your oven grates, depending on how wide they are. Place the fruit on the cheesecloth and bake for 1 hour. Rotate the pans and flip over the fruit.

Dried apricots can typically last from 6 to 12 months at room temperature. However, when stored in the fridge, their shelf life can extend to up to a year, and in the freezer, they may last 12 to 18 months.

Although most fruits are edible raw and typically served that way, some fruits can also be cooked. Commonly used cooking methods are broiling and grilling, baking, sautéing, deep-frying, poaching, simmering and preserving.

Different cooking methods may include grilling, sautéing, boiling and baking. Below are two simple recipes that use different cooking methods (sautéing and grilling) which will help you add extra servings of fruits and vegetables to your plate. Ingredients: 1 teaspoon olive oil.

Fruit can be cooked using moist- or dry-heat methods. Poaching, stewing and other moist-heat methods are wonderful for dressing up plain fruit. Sauces and compotes are usually made using moist-heat cooking.

Hot packing produces the highest quality apricot, but apricots may also be raw packed. Hot pack - In a large saucepan place drained fruit in syrup, juice or water and bring to boil. Fill jars with hot fruit and cooking liquid, leaving 1/2-inch headspace. Place halves in layers, cut side down.