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Did you know that in Latin, apricot means “precious,” a label earned because it ripens earlier than other summer fruits. Now that I know that, I will look at apricots different… precious… I like that. Apricots are akin to peaches. The apricot is just minus the fuzzy skin that a peach has. Both the apricot and the peach are members of the rose family. One apricot tree can produce fruit for as many as 25 years, its fruit picked by hand when firm.
Finding good apricots whether they are fresh or dried can be tricky. If you have a hard time
finding seeing them, it is a sure sign that you really need to add them into your diet, because apricots are a great source of vitamin A, which is good for your eyesight. (hehe) One good thing to know about vitamin A is that it is a fat-soluble vitamin, which requires fats to help the body absorb them.
With the addition of almonds (fats) in this recipe, you will be able to absorb all the wonderful benefits of the vitamin A found in the apricots… great for your vision, proper immune system function, reproduction, and maintaining healthy skin, teeth, and skeletal and soft tissue.
This bar recipe can be made in as a single layer or double layer bar. For a single layer you will make one batch of the bottom crust layer, topping it off with the apricot jam. For a double layer, you will make it the same way as mentioned above but you will also make one more batch of the crust layer. You will then place that on top of the jam, creating a sandwich effect. Here, I made them in a single layer. Want to make it even more amazing? Pop them in the dehydrator to warm them up… oooh moma! Nothing quite like warm apricots to make your taste buds sing.
04/07/15 Update: I have tested these bars fresh, as is once all the ingredients are put together. Amazing! The flavor is fresh, light and delicate. You can easily pick them up to eat them, but you can’t wrap them individually. I also did a test batch where I dehydrated them at 115 degrees (F) for 16 hours. They turned equally amazing, but the texture and flavor did change. Flavor-wise, they became almost sweeter and more concentrated. Texture-wise, they dried up considerably and could be wrapped individually in plastic wrap. Enjoy!
Yields 8 x 8″ pan / 16 bars
For this recipe I used my 8×8″ pan that has a bottom that lifts out.
Perfect for bar making. I like to wrap it with plastic wrap for the ease
of removal. Press the bottom crust layer evenly and firmly in the pan.
Spread the jam on top and slide into the fridge to chill.
Once chilled, lift the base out and cut into 2″ squares. Enjoy
right away or pop in the dehydrator to warm them.
The above photo – No dehydrating involved.
The below photo – Dehydrated for 16 hours.