Dried Fruit Recipes

DRIED FRUIT

Steps:

• In a large mixing bowl, combine the lemon juice and water. Set aside until ready to use.
• Peel, core and dice the fruit into 1/2-inch cubes, with the exception of the strawberries. Slice the strawberries 1/8 of an inch thick. Place the fruit into the lemon water and allow to soak for up to 2 minutes. Remove and drain thoroughly.
• Lay 1 (14 by 14-inch) plastic dehydrator sheet on 1 of the air-conditioning filters. Place the fruit on the plastic dehydrator sheet and cover with another plastic sheet. Repeat this process with remaining plastic sheets and two more filters, stacking on top of the first one. Top these with the remaining empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with two bungee cords. Stand the fan upright, plug in and set to high. Dry for 42 to 48 hours. When dry, the fruit should be pliable but not sticky. You should not be able to squeeze moisture from the fruit. If using a commercial dehydrator, follow the manufacturer's directions.
• Remove the fruit from filters and store in an airtight container in a cool dry place.

DRIED-FRUIT BARS

Steps:

• To prepare crust: Combine 3/4 cup nuts (or oats), whole-wheat flour, all-purpose flour, sugar and salt in a food processor; pulse until the nuts are finely ground. Add butter; pulse until well incorporated.
• Whisk egg, oil, 1 teaspoon vanilla and almond extract in a small bowl. With the motor running, add the mixture
• to the food processor. Process, then pulse, scraping down the sides, if necessary, until the mixture begins to clump, 30 to 45 seconds (it will look crumbly). Measure out 1/2 cup of the mixture and combine in a bowl with the remaining 1/4 cup chopped nuts (or oats). Set aside for the topping.
• Preheat oven to 400 degrees F. Generously coat a 9-by-13-inch baking dish with cooking spray.
• To prepare fruit filling & assemble bars: Combine 2 cups dried fruit, cider, sugar and cornstarch in a large saucepan. Bring to a simmer over medium heat, stirring constantly, until the mixture is very thick, 4 to 5 minutes. Stir in the remaining 1 1/4 cups dried fruit and 1 teaspoon vanilla.
• Transfer the dough to the prepared baking dish. Spread evenly and press firmly into the bottom to form a crust. Spread the fruit filling over the crust. Sprinkle the reserved topping over the filling.
• Bake the bars for 15 minutes. Reduce oven temperature to 350 degrees and bake until the crust and topping are lightly brown, 25 to 30 minutes more. Let cool completely before cutting into bars, at least 1 1/2 hours.

DRIED FRUIT COMPOTE

Steps:

• Gather the ingredients.
• In a medium saucepan, add the dried pitted prunes, dried apricots, and golden raisins. Add enough water to just cover the fruit. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes, stirring occasionally.
• Add the sugar, lemon peel, whole cloves, and ground allspice. Stir until the sugar dissolves, adding a little water if the mixture seems dry.
• Continue to simmer gently, uncovered, for 10 to 15 minutes or until the fruit has softened, and the syrup is thick.
• Remove lemon peel and cloves, and discard.
• Chill several hours before serving, garnished with chopped walnuts, if desired.