The English believe that dreaming of apricots means good luck – nothing lifts the mood in the morning and then brings happiness for the whole day like a spoonful of sunny jam on a warm cupcake with a cup of tea!
This fruit is called different things when dried: uryuk (when dried whole), dried apricots (when the halves are dried), and kaisa (a whole dried fruit, but without the stone).
Fresh, this sweet-and-sour marvel is eaten just as it is, or used to make simple and very tasty fruit salads and home-squeezed fresh juice, and added to jelly.
In baking the fruit is simply indispensable, especially for summer home recipes, and for winter ones in its dried "guise" (to recall the summer). Pies are made with it (charlottes, tarts, scones, galettes), it's added to muffins and cupcakes, and it turns into a magical surprise in casseroles and cheesecakes...
Preserving for winter is a topic of its own. There are thousands of recipes with apricots for winter – jams, preserves, and pastila. These fruits are canned in a light syrup, as a compote, as golden slices in homemade jam, and boiled down to a thick, stringy jam with a touch of sourness. This jam then becomes the main flavor-shaping component of cakes and layered pies, as well as a filling for pastries, buns, and puffs.
The stones aren't thrown away – they're ground into flour. It's a good substitute for almond flour in many desserts.
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