Dried apricots

skipton

I think apricots are on bogof in Holland and Barrett at the moment

savingsara_2

My OH says he doesn't like apricots (come to think of it he doesn't like any stone fruits) but he likes my marmalade and (dried) apricot muffins. Doesn't have to be orange marmalade, I've used a mixture of lime and orange. Mmmm!

I didn't tell him there was any apricots in them, mind......:rolleyes:

tallyhoh

I got a load og bogof dried apricots for brekkie, now the taste and sight of them is getting dreary and I have about 1kg left.

Any ideas for them? Getting tired of eating them as they are.

Thank You In Advance:D

Sharra

They're yummy in flapjacks

whitewing

Oh yummy. Consult a cookbook and you can make them into an apricot sauce to have with a chicken meal...

Alternatively, try an apricot crumble but again you'll need some advice on how to prepare them. (My method of chucking stuff together and prodding isn't very helpful online). Apricots go well with tinned peaches in a crumble too

DawnW

they are nice with lamb in North African style dishes, sometimes called tagine - look in a few cookbooks. Hugh Fearnley Whatsit has a nice one in his River Cottage book, but you can find them in magazines or on the net too.

MrsTinks

Swap them with someone maybe? Know anyone with a glut of veggies form their garden? Maybe some chickens that lay eggs? Forcing yourself to eat them will just make them taste horrible I think...

bobbadog

I like them in flapjacks and cakes, or cut up tiny with lots of yummy spices (cajun style, cumin etc) in a HM lamb burger x

Mrs_Money

You could look on the bbc website here
and you can add any ingredient to the search box (on the left) and it will come up with recipes. That's what I did when my son brought home 3 bags of prunes(!) he'd been given!Of course we didn't eat them all at once!;)

meanmarie

You could reconstitute them and make into jam...not sure of a recipe but if you put into a large bowl and cover well overnight with boiling water, you should be able to weigh fruit by draining any remaining water...but keep water. Return to water and boil until fruit is fairly mushy, add scant pound of sugar to each pound of fruit and continue as with any jam...boil 15 mins, test on cold saucer, either boil more or turn off, allow to cool somewhat and jar for some lovely conserve for use with your morning croissants!

Perhaps it would be wisest to make just a small amount to check if you like it, apricots are not likely to go off in a hurry so will be there when you decide you like them dried again. You may find a more exact recipe than mine on the os thread or elsewhere...I remember it as being delicious but must admit that dried, canned or fresh, apricot is my favourite fruit!

Marie