Orange blossom apricots recipe

Serves 1
Medium

Ingredients

3 lb [1.4 kg] fresh Apricots
2 cups [480 ml] Water
1⁄4 cup [85 g] Honey
2 Tbsp orange blossom Water
2 Tbsp fresh Lemon Juice

Directions

It makes so much sense to play up the nectar-sweet feature of ripe stone fruit, especially with a fruit such as apricot that has plenty of contrasting tanginess. Here, tart apricots are tossed with a honey syrup scented with orange blossom water, also called orange flower water. It’s great to have a jar of these waiting in your refrigerator for impromptu desserts. The fragrant treat is absolutely delicious served atop yogurt, ice cream, or a slice of ripe triple-cream cheese.

Steps

1 Done	Line dehydrator trays with nonstick mesh sheets that have been lightly coated with cooking oil.
2 Done	Lay out the apricot halves on the prepared trays. Dry at 135°F [57°C] for 12 to 24 hours, until they are chewy, leathery, and not squishy, depending on the size of the fruit. Let cool completely.
3 Done	In a medium nonreactive saucepan over medium-high heat, bring the water and honey to a boil. Turn off the heat and whisk in the orange blossom water and lemon juice. Add the dried apricot halves. Turn the heat back to medium-high and bring to a simmer. Cook, stirring frequently, until the reduced liquid is thick enough to coat a spoon. Let cool completely.
4 Done	Store in an airtight container in the refrigerator for up to 1 month.