Dried apricot

Abricot sec

What it is

The bright orange ones are treated with sulphur dioxide to keep the colour; the brown ones are not. The brown are more honeyed and figgy, the orange fresher and more acidic — they are effectively two different ingredients.

In the kitchen

Soak them in warm tea rather than water before they go into a tagine. It plumps them without washing out the flavour.

Goes with

Lamb Almond Cinnamon Pistachio Honey Ras el hanout Orange Cream

Same species

Bergeron apricot Almond Almond flour Almond oil Amardine Amarena cherry in syrup

Also used with

Apricot kernel Honeybush Trehalose Tawny port

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