Condiments | Apricot Paste

The ancient people of Anatolia and the Levant are believed to be the creators of this method of preserving apricots for use in confections and pastries. Also known as apricot leather.

  • 2 kg apricots
  • 200 ml water

Halve apricots (retaining the kernels for future use), simmer in the water until they are soft, about 20 minutes. Liquidise, pass through a sieve and place the pulp on a buttered baking dish. Cover with cheesecloth and leave to dry in the sun until dry and leathery.

Alternatively, place the tray in a low preheated oven, around 90°C, and bake for about two hours.

Obviously the natural method will produce a better product.

This apricot leather can be cut and reconstituted in warm water for various uses, in soups and stews, and in cakes and pastries. One such is the Viennese Sachertorte, arguably Europe‘s favourite chocolate cake.