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Candied Apricots are apricots that have been dried, then candied.

The apricots are dried first, then soaked in a sugar syrup.

They end up tender and chewy. They can be eaten on their own out of hand, or used as a garnish, or as an ingredient in items such as breads, cakes and muffins.

Australia has become a large producer of Candied Apricots.

Cooking Tips
To make: Put 5 tbsp of water, 3 tbsp honey, 3 tbsp sugar, and 2 tbsp lemon juice in a medium-sized saucepan over high heat.

Whisk until sugar has dissolved, then stir in 1/4 pound (125 g) dried apricots. Reduce heat to a simmer, cover and let simmer for 10 minutes. Check once or twice: if the liquid appears to be going away too fast, add a tbsp or two of water. Remove cover, then raise heat to medium, and cook apricots until the syrup has almost disappeared and turned into a glaze.

Remove from heat, and use tongs to lay out the apricots on a plate or a piece of tin foil to cool and set.

Also called:

Other entries for:

Apricots
Apricot Kernel Powder, Apricot Kernels, Candied Apricots, Dried Apricots, Hunza Apricots

Other entries for:

Hard Fruit
Apples, Avocado, Chayote, Citrus Fruit, Guava Fruit, Kiwis, Mangos, Maypop Fruit, Medlars, Melons, Nectarines, Papaya, Passion Fruit, Peaches, Pears, Persimmons, Plums, Pomegranates, Quinces, Red Sorrel, Rose Hips, Sapote, Star Fruit, True Service Fruit

Other entries for:

Fruit
Bananas, Bletting, Candied Fruit, Dried Fruit, Drupes, Olives, Rhubarb, Soft Fruit