Dried apricot — sun-dried apricots, intense sweet-tart concentration. Tagines, Persian polo, Uzbek plov, Eastern European compotes.
Where it comes from
Drying apricots to last beyond their brief season is an ancient art of Central Asia and the Middle East, where the fruit was first domesticated along the Silk Road.
In the kitchen
Chewy and tangy-sweet, they enrich tagines, pilafs, compotes and cakes.
