glace apricot goof- any advice?
I was trying to make chocolate-dipped glace apricots using a recipe I found on line- dried apricots simmered in equal parts water, sugar and honey for 20 minutes and left to cool in the syrup.
First, the syrup was so hard that I had to heat the pan to get them out after cooling. Second, the apricots were not very tender. ( I used the apricots from a bag of Mariani Brand that I just got from Costco, so they started out fresh and tender, but did not get more tender.)
I fished them out and let them dry on a rack for several hours and they were still so sticky I abandoned the chocolate and tossed them in toasted coconut.
They taste okay, it is just that I know what the Australian ones taste like and it is not even close.
Anyone know why I failed?
Glaceed fruit is a very different animal altogether than dried. A glaceed apricot has been held at a controlled temperature in an increasingly concentrated syrup for several changes. This process can take days when done right.
I think that the recipe was deeply flawed to suggest that you could approximate a very involved and very delicate process by stewing a dried apricot in simple syrup. Almost certainly not your fault.