The great ostics of drying: apricots

Hostile yes, but not too much! Just take into account two fundamental aspects such as size and temperature and once dried, you will have great snacks, convenient to carry and eat at any time of day.

Ingredients
Apricots galore (medium size and good ripening point)

Procedure
If the size of the longest side of your apricot exceeds 4 cm, the spoilage of the product will come before it is dried, so better to leave it alone (unless you want to slice them into 5 mm thin slices or small pieces, then OK). Regular-sized apricots should be cut in half, pitted and placed belly up in the dryer's baskets (without baking paper or Drysilk).

Programme
Choose a programme around 50° (or more if necessary), t4 or t5 for 48/60 h.
It is advisable to check them from time to time because if they change their appearance between checks, it means they still have water to expel. The 9 test: squeeze the apricot's tummy, it must be hard.
Then store them in a hermetically sealed glass jar.