Candied Apricots
Candied apricots need only dried fruit, water and sugar, and they take about 15 minutes from start to finish. The apricots are soaked first so they swell, then simmered in a sweet syrup until glossy. In Turkish kitchens they often sit next to dolma pilav, chicken or pork, where their sweetness balances savory food. Stuffed with walnuts, they also work as a simple dessert. The recipe scales up easily.
Instructions
Put the dried apricots in a large bowl of water and leave them to soak for about 10 minutes, until they have softened and plumped up.
Stir the 1 cup of water and the sugar together in a pot. Taste the mixture and add a little more sugar or water if it is not as sweet as you want.
Bring the sugar mixture to a boil, then add the soaked apricots.
Lower the heat and simmer until the liquid has reduced to a light syrup that coats the fruit, which is the traditional consistency. If you cook it down to a dark syrup it will be very hot and will harden fast once it cools, so keep an eye on it.
Serve the apricots warm or cool, either alongside chicken, pork or Turkish dolma pilav, or as a dessert stuffed with or topped with walnuts.
Make it personal.
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