In every shop it seems, anywhere in the world, you’ll find dried fruit. It is in cereals, granola bars and many other foods that we eat. Little is known about the origins of dried fruits, but there is an assumption that it may be Armenia and Persia where a big part of the culture is the dried apricot.
Drying is the oldest form of food preservation and drying by sun was by far the easiest. Drying food in the sun will differ based on climate. If you were to try and dry foods yourself, the best choice is using a food dehydrator. Dried fruit can be made exciting and even a little luxurious, giving it new life and purpose in the kitchen.
Spirited Dried Fruit
With a little alcohol like cognac, dried fruit becomes a luxe treat and makes using it in desserts and dishes a whole new experience. Use it in appetizers, stuffing roasts or chicken breasts, or even on a little ice cream or a dollop of Mascarpone cheese for a decadent treat. Some great dried fruit to reconstitute with cognac are; peaches, figs, apricots, apples and cherries. Red wine is another lovely way to enhance dried fruit and if heated on the stove and reduced with some sugar, makes a lovely syrup. Kept in the refrigerator, it stores for at least 5-6 months, if you can keep from eating it that long! Such a tasty treat is hard to keep around and is perfect when an impromptu dessert is required.
|VIDEOS Bella Viva Apricots Drying in the SunInfused Alcohol for Cocktails (chow.com)|
|BOOK Preserving Food without Freezing or Canning|