Dried fruits from prunes to apricots elevate a simple dish by adding natural sweetness and a pleasant bite.
A plum, says Webster’s, is “a raisin when used in desserts;” traditional English plum pudding hasn’t had real plums in it for generations. See the recipe for Plum Pudding »
Pear and Currant Chutney
This delicious chutney’s flavor improves with age. See this Recipe Christopher Hirsheimer
Hazelnut and Apricot Rochers
Hazelnut liqueur adds an extra-sweet, nutty flavor to chopped hazelnuts, dried apricots, and semi-sweet chocolate.
Author Marc Maron gave us this recipe for his showpiece Thanksgiving stuffing, studded with dried fruit and enriched with chicken livers.
A delicious way to use leftover rye bread, this sweet pudding enhances the bread’s tangy flavor with the addition of spices and dried fruits.
Tah Chin (Baked Rice with Barberries)
This northern Iranian specialty is topped with dried barberries, a tart local fruit. See the recipe for Tah Chin »
This classic Italian-American dish is made from a lean cut of beef pounded thin, spread with a layer of grated cheese, fresh herbs, prosciutto, raisins, and pine nuts, then rolled, tied, seared, and simmered for hours in tomato sauce. See the recipe for Braciola »
Ajil (Persian Style Trail Mix)
This traditional Iranian mixture of nuts, seeds, and dried fruits is a nice mix of sweet and salty and will keep for up to two weeks; it first appeared in our December 2012 issue along with Ramin Ganeshram’s story Midnight Snack. See the recipe for Ajil (Persian Trail Mix) »
Goat Cheese and Apricot Truffles
This layered no-cook appetizer from former test kitchen assistant Eliza Martin features a sweet core of dried apricot coated in tangy goat cheese and then rolled in a savory mixture of crushed pistachios and fresh herbs. The finger-friendly “truffles” can be made up to 2 days before serving and stored in the refrigerator, making them the perfect hors d’oeuvres for the busy host or hostess. Get the recipe for Goat Cheese and Apricot Truffles »