Dried apricots

Sweet and rich in flavor, with a distinctive taste our dried apricots will meet the high expectations of connoisseurs. They are a good source of the antioxidant vitamin A, potassium and dietary fiber. Delicious and healthy for you! This is a classic combination that will become a favorite snack!


  • Summer Cake

    230 grams of dried cherries
    140 grams of prunes
    70 grams of coconut sawdust
    200 grams of cream cheese
    2 eggs
    800 grams of apricot puree*
    15 grams of gelatin
    quinine granules for sprinkling
    *Apricot puree is prepared from about 1 kilogram of apricots.
    They are cleaned, put in a blender and blended.

    Put the dried cherries, prunes , coconut and about 50 milliliters of water into a blender. Blend until the fruits are good. Transfer the ground fruit to the bowl. Add broken eggs and cream cheese. Stir well and transfer the mixture to a 24 cm diameter tray. The tray should be with a falling ring. Cover the baking tin in advance with baking paper. Bake at an average level in the oven for about 10 minutes, 200 degrees. Remove the roast bake from the oven and let it cool down. Put gelatine in a glass with a little warm water. The water must be so as to cover it. During this time prepare the apricot cream. It is prepared as the apricot puree is heated in a small casserole. After warm, but not hot, add gelatin. Stir well and transfer the apricot cream over the swamps. Leave the cake at room temperature to cool down well and then transfer it to the refrigerator for one night or 5 to 6 hours. Then carefully transfer it to a tray or a flat plate. Remove the baking paper by pulling it out. Sprinkle with a milled quinine. Hinap is a new discovery for us, and the pieces resemble caramelized nuts.
    Enjoy your meal!

  • Parfait with apricots

    Products for swamps:
    2 eggs (106 grams)
    100 grams of dried apricots
    30 grams of apple flour

    Products for the cream:
    300 grams of apricot + 120 grams for decoration (8 pieces)
    400 grams of sheep's yogurt
    40 grams of gelatin

    Start with the cream. Mix gelatin with 150 milliliters of water and remove aside. Apply the apricots and put them on a hot plate with 50 ml of water. Place cover and keep warm for 5 minutes. According to the recipe , if they do not boil for a short time, the cake's durability drops. There must also be something warm for cold gelatin. Cut apricots into pieces as much as possible because they become soft. Put the yogurt and gelatin in a blender and blend into a homogeneous mixture. Then add the chopped apricots and mix well. It is good all the ingredients to be put in a blender and blended like that. If you want you can change this step to feel the pieces of apricot in the cream. The blender we used is Nutrible and it's pretty strong. There would hardly be a single piece of apricot. Try the cream and if you are not sweet enough, add a little honey or another sweetener. Remove the cream sideways and take care of the preparation of swamps. In the blender put the eggs, dried apricots and apple flour. I blew for a short time and left small pieces of dried apricots. According to the original recipe has acted differently here. First he drank the eggs with the apricots and then added spelled flour and baking powder. However, we missed the baking powder and so there is no description of the products as in her recipe. Pour the swamp mix into a 20 cm diameter tray. In the tray, put paper for roasting on the bottom and walls. Spread the mixture well in the pan. I used a spoon that I dipped from time to time in warm water because otherwise the blend stuck to the spoon. A thin blay is obtained. Bake in a preheated 170-175 degree oven for 8-10 minutes. Once cooked, remove the tray and let it cool down. Once the marsh has cooled, pour it with cream. Put the mold overnight in the refrigerator to tighten. Once tight, carefully remove the tray from the tray and the paper from the walls. Gently pull the paper under the swamps. It's easy to remove because the perfume is pretty juicy and the cream has absorbed well in the swamps and has softened the paper. Then cut / cut imbedded pieces, and why not cut whole pieces / on the perfume. Put on each piece half an apricot.
    Enjoy your meal!

  • Oatmeal muffins with dried raspberries and apricots

    Продукти за блата:
    150 grams of oatmeal
    150 grams of yogurt, 100 ml of water
    10 grams of soda bicarbonate, 1 egg (52 grams)
    40 grams of brown sugar
    20 grams of cow butter
    50 grams of dried apricots
    50 grams of dried raspberries
    1/2 pack of crunchy pieces of quinine
    cow butter for spreading molds

    Put the yogurt, water and soda in the bowl. Stir until the milk boils. Add the flour of oats, sugar, butter and egg. Stir until a thick, homogeneous mixture is obtained. Cut the apricots into small pieces. Lubricate the butterfly molds with oil. Divide half of the mixture into shapes. Apply apricots and raspberries to the mixture. Distribute the remaining mixture at the top. Sprinkle with crunchy kiwi. Bake in a preheated 180 degree oven, on average in the oven for about 15 - 20 minutes. After baking, remove from the molds and allow to cool.
    Enjoy your meal!

  • Gingerbread - Fruit Truffles

    50 ml of ginger and mint tea
    100 grams of fresh walnuts
    20 grams of sesame seeds
    50 grams of dried apricots
    30 grams of golden raisins
    20 grams of honey
    20 grams of millet popcorn

    Start with tea making. Put a pack of ginger and mint tea in a glass with 50 ml of hot water. Put a saucer on the cup and leave for about five minutes. Put all the products without the broccoli millet and bleach. Shape the balls of the mixture and pour into millet popcorn. Arrange the truffles in a plate and store in the refrigerator for an hour to tighten. Store truffles in a refrigerator or in a cool place to avoid softening.
    Enjoy your meal!

  • Chocolate apricots

    10 pieces of dried apricots
    80 grams of cocoa paste *

    *Cocoa paste is available in bulk in most health stores.

    Cut cocoa paste into smaller pieces. Put the pieces in a small bowl. Place the bowl in the hot water casserole. Wait for a while and once the cocoa paste melts - stir vigorously to help melt. Once it has become sufficiently liquid, dip each apricot and take it out onto baking paper. Put the apricots in the refrigerator for about an hour. Then carefully remove them from the baking paper and arrange them in a bowl or dessert plate.
    Enjoy your meal!

  • Cake Saher (Sacher) without flour, gluten and white sugar

    Products for swamps:
    6 eggs
    180 grams of Medjool dates
    50 grams of natural cocoa
    1/4 teaspoon of salt

    Products for the cream:
    100 grams of dried apricots
    10 grams of cocoa
    20 grams of dates
    70 grams of water from the soaked dried apricots

    crispy pieces of quinn

    Soak the apricots in water to cover them. It is good to overnight. Separate egg yolks and whites. Beat the egg yolks, along with the stone-cut dates, until they start to boil. Use a kitchen robot for that purpose. Finally add the cocoa. A rather thick and air cake dough is obtained. Blend the proteins with a mixer and a 1/4 teaspoon of salt until they get thick with snow. In the recipe it was not used salt. But it is always good to use when break snowflakes. So we decided to do what we know. Add the mixture with yolks and dates to the protein mixture. Stir well with a silicone spatula. The mixture drops in half. Bake in a preheated 175° oven, top and bottom rheotan, with a fan (also available without) for 15-20 minutes. We used form in the form of a heart. Size can not be said. In the original recipe it was used a round shape with a diameter of 19 centimeters. Make the blade ready to cool completely. Put the apricots in a blender with some water from their soaking, cocoa and dates. Blend to form a homogeneous mixture. Brush the chilled marsh with apricot cream, sprinkle with crunchy pieces of quinine on top.
    Enjoy your meal!