Dried Fruit vs. Fresh Fruit
I just made a chutney that called for dried cherries. I was wondering what the rules are when cooking with fruit. When do we use dried vs. fresh fruit? And, you know, why?
I'm only guessing, but I think that whenever you might have something stewing for awhile and you still want to keep the texture of the fruit somewhat intact, you might use the dried fruit. In the case of cherries, they tend to be pretty soft by nature and I think simmering them for a chutney would disintegrate them too much. The dried fruit would absorb some of the flavors and liquid in your mixture and still remain a bit "chunky."