Moroccan · Preserves
Dried Apricot Conserve
A simple pantry preserve from the Skoura oasis near Ouarzazate, dried apricots simmered soft in water and sugar with a touch of orange-blossom water, making a versatile spread for breakfast bread or a filling for pastries.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 6
- Level
- Easy
Ingredients
- 350 g dried apricots, chopped
- 400 ml water
- 150 g sugar
- Juice of 1/2 lemon
- 1 tsp orange-blossom water
Method
- 1
Soak
Soak the chopped dried apricots in the water for 30 minutes to begin softening.
- 2
Simmer
Bring the apricots and their soaking water to a simmer with the sugar and lemon juice, and cook 20–25 minutes, stirring occasionally, until soft and thickened.
- 3
Mash
Mash the apricots roughly with a fork, or blend briefly, leaving some texture.
- 4
Finish
Stir in the orange-blossom water off the heat.
- 5
Cool and jar
Cool, then transfer to a sterilised jar and refrigerate.
Chef's tips
- Soaking the apricots beforehand shortens the cooking time and helps them break down into a smoother conserve.
- Add the orange-blossom water only once off the heat, since its delicate aroma fades with prolonged cooking.
- This conserve doubles well as a pastry or thumbprint cookie filling, not just a breakfast spread.
Frequently asked questions
Can fresh apricots be used instead?
Yes, use about 500 g fresh, pitted apricots and reduce the water and simmering time slightly, since fresh fruit breaks down faster.
How long does this conserve keep?
Refrigerated in a sealed jar, it keeps for two to three weeks.