I finally got around to making the Amazing Apricot Bars from Sally's

Q? re: unsulfured versus sulfured dried apricots. I have an OLD Gourmet

recipe where a mere mortal submitted an apricot crumb cookie recipe and Gourmet baked, loved and featured it. This recipe insisted on unsulfured apricots as they felt the flavor was much better and color wasn't an issue because the apricots was cooked and turned brownish anyway.

I made a point of tracking down unsulfured apricots (in a patchouli smelling health-food store) and it was a lovely dessert, but I always wondered EVER SINCE if there really is that much of a difference.

 
I have Sun Maid Mediterranean Apricots and the canister says

unsulfured. They are very tasty and the color didn't change that I notice. These little bars are really good and there is a flavor that I just can't put my taste buds on. I get a browned butter flavor maybe but then I think it's coming from the almonds. I just can't figure it out but boy are they good. Loved it with my coffee this morning. They are rich though and a little goes a long way.

 
I like the taste of the unsulfured better, that's what I had and used. (more)

but the sulfured one looks so gorgeous, sometimes I get it too. For looks, you know... smileys/wink.gif

 
honey, I actually looked for it this weekend. I donated a boatload of the actual magazines and I'm

fearful that it was a "non-ripped out and stuck in a binder" recipe. It wasn't in any of the binders I have, but i'll keep looking. I had the full collection for a long time and would put post-its on certain recipes. It's possible it was still in one of the magazines that I donated.

This might be a challenge for our Google Gaye to try and find it

 
No, it would have been 1990's onward. I had subscriptions for a long time

and it was like ripping off flesh to finally donate those years of magazines.

I can't remember the section of the magazine...it's not "You Asked For it" nor "RSVP" but a submission from a woman whose kids loved it. The recipe you linked sounded very good, by the way.

 
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