We usually soak dried fruits in water: raisins, dried apricots, prunes - so that they become softer. If you use alcohol instead of water, then candied fruits and dried fruits not only soften, but also acquire a bouquet of aromas.

Later, once in the baked goods, flavored and softened dried fruits will give it a festive taste and aroma.

The mixture is prepared at least three weeks before the designated baking day, further steps are simple: mix all the prepared and measured fruits, candied fruits, spices, salt and sugar and alcoholic beverages, mix thoroughly, place in clean, dry jars and put in a cupboard. The first few days you need to shake the jars, then the dried fruits absorb enough moisture and stop being compressed.

But even a week before baking, all is not lost! Just put all the prepared ingredients in a saucepan, bring to a boil over medium heat, reduce the heat and cook, stirring often, for about 15 minutes. Cool, pour into jars and be patient.

This mixture can be stored for years, so it makes sense to make a lot at once, because you will probably want to bake a cupcake, stollen, pudding, and baskets to give to friends and to please yourself.

Light preparation for Christmas cupcake

110 g light raisins

100 g dried cranberries

50 g candied ginger

140 g candied orange and lemon peels

100 g dried apricots

100 g dried figs

6 tbsp. light rum

5 tbsp. l. cherry liqueur

3 tbsp. l. sweet fortified wine

3 tbsp. l. water

1 tsp. dry ground ginger

1 tsp. dark brown sugar

0.5 tsp. nutmeg

0.5 tsp. ground cloves

0.5 tsp. ground coriander

0.5 tsp. salt

Dark preparation for Christmas cupcake

2 cupcakes, each 20 cm in diameter

150 g dark raisins

140 g prunes

170 g cherry plum or dogwood

140 g pitted dates

6 tbsp. l. dark rum

5 tbsp. l. fruit liqueur

3 tbsp. l. sweet fortified wine

3 tbsp. l. water

1 tsp. grated orange zest

1 tsp. brown sugar

0.5 tsp. ground cardamom

0.5 tsp. ground black pepper

0.5 tsp. ground cinnamon

0.5 tsp salt

A week before you plan to bake the cake, measure out all the liquid ingredients and pour them into a large saucepan.
Cut large dried fruits into pieces the size of raisins.

Place all the dried fruits, candied fruits, spices and herbs, salt and sugar in a saucepan and stir until all the pieces are moist.
Bring the mixture to a boil over low heat and simmer, stirring frequently, for about 15 minutes.

Cool the mixture completely, pour into jars and leave in a cool place for a week. Sometimes the contents of the jar can be stirred.

Dried fruits and sweet dough are the perfect duo to create the best dessert. Sweet apples, tart pears, tart cherries, and fragrant candied limes can be used to make cakes, cookies, pies and pastries. Recipes with dried fruits are a godsend for those with a sweet tooth who are on a diet, since they are incredibly tasty and low in calories (fructose will not be deposited on your hips and waist as unnecessary fat).

Raisins, prunes, dried apples and dried apricots are especially useful.

Oatmeal Pecan Raisin Cookies

150 g chopped nuts, 100 g raisins or candied fruits, 100 g oatmeal, 200 g premium flour, ½ teaspoon baking powder, ⅔ teaspoon baking soda, 9 tbsp. tablespoons butter, salt to taste, 150 g brown cane sugar, vanilla pod, 2 fresh chicken eggs.

Melt the butter in a water bath, add nuts, dried fruits and. Gently beat the eggs into the warm mixture, add baking powder, soda, salt, vanilla, sugar and flour. Knead the elastic dough and leave it in a warm place for 20-25 minutes. Form cookies from the oat mixture and bake them for 20 minutes in the oven at a temperature of 180-200°C.

Simple dried fruit pie

300 g ready-made puff pastry, 2 fresh eggs, 200 g dried apricots, 100 g dried plums, 100 g white raisins, 100 g dried apples, 200 g brown sugar, 50 g almonds, 12 tbsp. l. butter, 2 tsp. rum or alcohol, cinnamon on the tip of a knife.

Boil dried fruits in a saucepan with a little water. Drain the water and dry the fruit with a paper towel. Place them in a bowl, add rum, butter, almonds and cinnamon.

Roll out the dough and sprinkle it with sugar, place fruit on top. Make a “side” of dough so that the delicious filling does not leak out during cooking. Cover the top of the cake with beaten egg using a silicone brush. Bake in the oven for 40 minutes at 180°C.

Vanilla Christmas bread with dried fruits

3 chicken eggs, 200 g low-fat yogurt, ½ tsp. fine salt, 100 g melted butter, 100 g sugar, vanilla bean, 1.5 tbsp. flour, 200 g finely chopped dried fruits, ½ tsp. baking powder, powdered sugar, 4 tbsp. l. sour cream.

In a metal bowl, beat the eggs, add the butter, vanilla, yogurt and sugar. Whisk the mixture thoroughly with a whisk. Add flour and baking powder, as well as dried fruits. Form the bread with your hands or pour the dough into a special mold, pre-greased.

Whisk the sour cream with a little sugar and cover the bread with it. Bake in the oven for 40-50 minutes at 200°C. You can check the readiness of the bread with a knife or toothpick. Vanilla bread is a great addition to breakfast or evening tea.

Cake with prunes and dates

100 g butter, ½ tbsp. walnuts, 1 cup cane sugar, ½ tbsp. orange juice, 450 g flour, 2 eggs, 150 g dates, 200 g prunes, baking powder.

Chop the cold butter with a knife along with the cane sugar. Add eggs, orange or lemon juice and a little baking powder (you can use regular soda instead). Beat the mixture with a mixer, and at the same time slowly add the required amount of flour into it. The dough should be soft and pliable. Finely chop the walnuts and combine with the dough, add dates and prunes. Pour the batter into a greased cake pan. Place the cake in a preheated oven for 35 minutes at 200°C.

Curd tart with dried fruits

150 g flour, 100 g butter, 3 packs of full-fat cottage cheese, 200 g each, 100 ml liquid sour cream, 3 tbsp. l. milk, 100 g dried dried apricots, 100 g raisins, 100 g dates, 4 eggs, vanillin, 1 tbsp. l. baking powder.

Rinse dried fruits under running warm water; if there are seeds in dates or dried apricots, remove them. Place the dried apricots, raisins and dates in a saucepan, add 1 cup of water and place over low heat. Boil for 5-10 minutes. Drain the water.

Chop cold butter with cottage cheese, add sour cream, milk, eggs and sugar. Stir. Using a blender, beat the dough, gradually adding flour, vanillin and baking powder. Place in the refrigerator for half an hour.

Fry dried fruits in a dry frying pan without oil. Place the curd dough in a mold greased with butter or vegetable oil. Decorate the pie with dried fruits on top. Place in the oven for 30 minutes at 200°C. You can enjoy this tart with a morning cup of coffee or green tea.

Dried fruits can be used not only when preparing baked goods - curd desserts, meat dishes, and salads will sparkle with new flavors if you add prunes, dried apples, cherries or candied oranges to them.

03/01/2017 Administrator

Recipes from childhood are wonderful! We present to you the most delicious dessert from the past, which has every chance to conquer today’s young generation and “fight” store-bought candy bars and industrial chemical cakes. The older generation will probably remember this reverent moment when my mother brought out, to the general delight, the most wonderful dessert at that time - prunes with walnuts in sour cream. There was no limit to the joy and jubilation!

11/30/2015 Administrator

09/06/2015 Administrator

A fragrant, reminiscent of “soulful” village baking, a pie with dried fruits and coconut flakes is one of the best examples of homemade baking. The shape and filling of the product, in fact, do not matter, and there is room for baking imagination. Our recipe demonstrates the principle of forming a pie in the form of a ring with “braids” and this option is useful for meeting invited guests and/or Sunday tea.

10/19/2014 Administrator

This dessert has many advantages - no burning or heat from the stove, no white sugar, flour or eggs, a very quick cooking process. If you decide to protect yourself as much as possible from flour or too fatty foods, try to start your “sweet life” by mastering this particular recipe. However, we do not promise a minimum of calories, since dried fruits are quite “heavy” products in terms of energy units, but there is no doubt that this brownie is very healthy!

10/16/2014 Administrator

This recipe is very often found on the pages of Hungarian cookbooks under the name “Turos Gomboc”. These curd balls taste very much like our cheesecakes, but still, due to the fact that they are not fried, but boiled, they end up being much more tender. The combination of flavors of curd dough, apricot jam and prune filling is simply wonderful! Although... You can serve this dessert the way the Magyars themselves like to eat it - with slightly warmed sour cream, breadcrumbs and salt.

08/24/2014 Administrator

A wonderful recipe for those who don't want or can't eat traditional white sugar! These cheesecakes will be given moderate sweetness by dried fruits - prunes and dates, which are sources of “natural” sugar, which means easily digestible glucose, which is so necessary for our body to build new healthy cells. In addition, to prepare these cheesecakes you don’t need to use a lot of vegetable oil - we will bake them in the oven, which will save the recipe from extra calories.

03/11/2014 Administrator

Do you like to spend your morning with a cup of aromatic coffee or tea? Diversify your morning meal with delicious and healthy homemade chocolate-covered dried fruit candies. This delicacy includes dried fruits such as dried apricots and raisins, which become very important during the season of vitamin deficiency. The listed quantities of ingredients are designed to make approximately 20 candies.

01/28/2014 Administrator

You've probably heard more than once about professional chocolatiers who can turn chocolate into a work of art. If you also want to touch this high art and learn how to make amazing homemade sweets, then we suggest starting with the simplest thing - with chocolate bars. At this stage, you will learn how to work with chocolate, because it is no secret that it is very capricious and does not accept careless handling.

In the cuisine of the Slavic peoples, pie with dried fruits has long occupied a place of honor. Firstly, it’s very tasty, secondly, and importantly, it’s satisfying, and thirdly, it’s available at any time of the year. After all, in Rus' dried fruits were prepared in huge boxes. And it is no coincidence that this type of preparation was preferred - when fruits are dried, all the beneficial properties and vitamins are preserved better than with any other method of preparation. And all year round they made compotes, jelly, and baked pies and pies with dried fruits.

Today we will introduce you to recipes for pies filled with dried fruits from different Slavic peoples.

Pies with healthy dried fruits

Ingredients (in grams):

• flour – 750-800;
• granulated sugar – 50;
• butter (butter, margarine) – 20;
• granulated yeast – 20;
• milk – 250;
• salt – 7-10 (full tsp);
• eggs – 4 pieces;
• dried fruits – 500;
• cinnamon – 10.

The dried fruit filling should be ready a little earlier than the dough. You will get perfectly beautiful and delicious dried fruit pies if you don’t forget about a little trick. Dried fruits for the filling must be sorted and soaked in warm water for an hour. Then dry it (by hand with a towel), chop it (with a knife, food processor, blender), add a tablespoon of sugar, and don’t forget about cinnamon (a little bit).

Algorithm for making pies:

1. Heat the milk, add yeast, sugar, salt and eggs.
2. Beat everything in a mixer or with a whisk.
3. Pour the sifted flour into the whipped mixture and knead the dough. While kneading, add melted butter or margarine. The dough is ready when it comes away easily from your hands.
4. Cover the dough with a towel and leave in a warm place for 3.5-4 hours to ferment. During this time, the dough must be kneaded twice to free it from excess carbon dioxide.
5. The finished dough is rolled out into a rope, the rope is cut into 10 parts and balls are formed, which are left for 5-7 minutes to proof. Roll the balls into flat cakes, add the filling and pinch the edges, giving the pies any shape (boat, crescent, triangle).
6. Place them on a prepared baking sheet, let the dough rise for 10-15 minutes, brush the surface of the pies with egg and put them in the oven to bake at 230-260 degrees until browned.

Dessert with nuts and dried fruits

Ingredients (in grams):

• sifted flour – 500;
• sugar – 300;
• butter – 250-300;
• lemon juice – 60;
• yolks – 3 pcs.;
• zest – 60;
• proteins – 120;
• powdered sugar – 100;
• dried fruits – 500;
• nuts – 100-150.

1. For the filling, take dried fruits (dried apricots, prunes and raisins) in equal parts.
2. Sort, rinse, keep raisins and dried apricots in warm water for 30 minutes. Roast the nuts in a dry frying pan and finely chop. Finely chop the dried fruits with a knife and combine with nuts, add the whipped egg whites and sugar to this mixture and mix thoroughly.
3. Add sugar to the egg yolks, grind and add softened butter.
4. Add lemon juice, lemon zest and flour.
5. Knead the dough and beat it lightly.
6. Wrap the dough in a napkin and let rest for 30 minutes. Then roll out the dough into a flat cake larger in diameter than the baking pan.
7. Place the flatbread in a greased pan, forming sides. Prick the dough in several places with a fork, cover it with a sheet of oiled paper, pour beans on top to keep the shape and bake in the oven for 20 minutes. Take out and cool slightly.
8. Place the pie filling of dried fruits and nuts on the flatbread in the formed form and place in the oven for 10 minutes. Then take it out and fill it with whipped egg white and powdered sugar and bring it in the oven until browned.

A pie with dried fruits and nuts made according to the recipe described above will decorate any festive event or meeting with friends.

Original pie recipe

Ingredients (in grams):

• dried fruits (prunes, dried apricots, raisins, quince, cranberries) – 750;
• sugar – 200;
• butter – 200;
• lemon and orange juice – 50;
• roasted almonds – 200;
• flour – 300;
• baking powder - 5;
• chicken egg – 4.

An important nuance - the filling is immediately introduced into the dough! Perform manipulations strictly in this order:

1. Melt the butter over low heat.
2. Add sugar, finely crushed dried fruits.
3. Boil this mixture for 8 minutes (stirring constantly).
4. Add eggs. After 2 minutes - flour combined with baking powder;
5. Add lemon juice and half the crushed almonds. Then mix the whole mass well, place it in a greased pan, and bake in the oven at 250°C. The remaining almonds, ground into powder, are sprinkled over the finished cake as soon as it is removed from the oven.

Baking recipe with apricot jam and dried fruits

Ingredients (grams):

• dried fruits (dried apricots, raisins, candied fruits) – 800;
• apricot jam – 300;
• flour – 350;
• baking powder – 7-10;
• chicken eggs – 4;
• butter – 350;
• sugar – 200-300;
• powdered sugar – 100-120.

Procedure:

1. Mix flour, sugar and baking powder.
2. Grate the butter on a coarse grater and mix it with flour.
3. Add 3 yolks to this mixture and knead into a stiff dough.
4. The dough is left in the refrigerator for 1 hour.
5. Dried fruits are sorted, washed and finely chopped. Mix dried fruits with apricot jam.
6. The dough is rolled out into a layer larger than the baking pan.
7. Place the dough into a greased pan, forming sides, cover with parchment paper and add beans or other grains.
8. Place in an oven preheated to 250°C for 15-20 minutes.
9. The finished dough form is filled with a mass of dried fruits and jam and put back in the oven for 10 minutes.
10. Then pour the whites whipped with powdered sugar on top and let them brown.

The filling for dried fruit pies can be varied, which allows housewives to express their imagination 100 percent. Each recipe is good and unique in its own way. The piquancy of taste due to the presence of dried fruits will make friends come to your house for tea more often. So gatherings will now become commonplace, but no less enjoyable.

Delicious recipes

Yana Stefanovich especially for website

10 recipes with dried fruits with photos: vitamin mixture with honey and nuts, pilaf with dried fruits, recipe for cupcakes and pie with dried fruits.

There is no doubt about the benefits of dried fruits - the volume of nutrients and minerals contained in them, after drying, not only does not decrease, but even increases. Thus, raisins are 4 times richer in potassium than fresh grapes, and dried apricots are already 5 times richer in potassium in this indicator, plus a significant composition of magnesium, iron, and phosphorus. An equally valuable source of potassium - it improves the functioning of blood vessels and the heart - is prunes, which are also ready to work on normalizing blood pressure and metabolism. Dates are great food for our brains due to their high levels of fructose and glucose. And one more compelling argument: dried fruits are a powerful vitamin mixture for boosting immunity.

You and I have already learned before, how to dry and prepare dried fruit mixtures , now it’s time for delicious recipes from and with them:

• Vitamin recipe of dried fruits with honey and nuts to boost immunity and benefit the heart
• Porridge with dried fruits
• Meat pilaf with dried fruits
• Recipes for cupcakes and pie with dried fruits
• Bread - Irish recipe and with bran
• Kissel
• Meat - glazed pork and spicy chicken - with dried fruits

Vitamin mixture with honey, nuts, dried fruits recipe to improve immunity

This healthy mixture of dried fruits with honey and nuts is a real natural recipe for boosting immunity and for heart and vascular health. It is prepared in about 15-20 minutes and can be stored in a jar in the refrigerator for a long time. You just need to reach out to enrich your body with a vitamin mixture a couple of times a day, just don’t do it in the evening, since the honey mix is ​​quite high in calories (350 kcal per 100 g) and energy-rich. The best time to use it is in the morning and afternoon.

What you will need:

• Dried fruits of your choice - 200 grams each. The optimal set is dried apricots, prunes, raisins. We recommend adding figs and dates - they can be added in smaller quantities
• Nuts - 200 grams. These could be walnuts or hazelnuts, peanuts.
• Honey - on average 6-7 tablespoons, the main thing is that it completely covers the mixture of dried fruits and nuts
• Ground cinnamon - 1-2 teaspoons, but you can do without it if you don't like the taste of cinnamon.
• Lemon - 1 fruit, pre-cut into small slices

What to do:

1. Dried fruits should be soaked in cold water - 20 minutes is enough, drain the water, rinse again and let dry or blot with a paper towel. Remove seeds where they exist. Note: Dried fruit can be soaked in rum, whiskey or brandy if desired, but for flavor reasons this should be done longer than soaking in water - 12 to 24 hours.
2. While the fruit is drying, lightly toast the nuts in a frying pan or oven.
3. Place dried fruits, nuts, lemon in a blender bowl and grind them. The same can be done using a meat grinder.
4. Transfer the mixture to a bowl, pour in honey, sprinkle with cinnamon and mix thoroughly so that each piece can be soaked in honey. Transfer to a suitable jar, close the lid and store in the refrigerator.

Porridge with dried fruits recipe

"Tropical Island"

Oatmeal with dried fruits is already commonplace, but we want to surprise you with rice porridge. The recipe makes 4 servings and takes 30 minutes to prepare.

What you will need:

• Vegetable oil - 1 tablespoon
• Rice - 180 grams
• Water - 500 milliliters or chicken/vegetable broth
• Dried fruits - 100−150 grams - tropical without sugar: mango, pineapple; or raisins, dried apricots and even cherries

What to do:

1. Heat oil in a saucepan over medium heat, add rice and cook for 2 minutes or until rice is golden. Now add the dried fruits, stir, add water or broth, bring to a boil over high heat, reduce to low heat and cook for about 20 minutes until the rice is cooked.

Excellent recipe for pilaf with dried fruits and chicken

Cooking pilaf frightens many housewives, especially novice cooks, because of its complexity. But our simple recipe for delicious pilaf can pleasantly surprise you. To make the process easier, rice, dried fruits and vegetables will be cooked separately, except for dried barberries. You will get 8 servings in total, and the dish will take about 2 and a half hours to prepare.

What you will need:

• Long grain rice, basmati is best - 600 grams
• Water - 2 liters (plus 2 teaspoons of salt)
• Whole chicken (cut into portions) for frying
• Onion - 1 large piece
• Ghee - about 250 grams
• Dried fruits - 500 grams. The set should include: raisins, dried apricots, prunes and figs, which should first be soaked for 15-20 minutes in water, drained, rinsed again and dried
• Zira and dried barberry - 1 tablespoon each
• Eggs - 2 pieces
• Ready seasoning for pilaf
• Kazan or thick-walled saucepan, frying pan for chicken

What to do:

1. First of all, rinse the rice several times and let it dry. Add salt to boiling water, stir and pour rice into it - cook it over low heat for no more than 10 minutes - until it becomes slightly soft. Drain the water through a colander and leave the rice in it for a while.
2. We fill the cauldron. Grease the sides and bottom of the cauldron with a good amount of melted butter. Beat 2 eggs and pour them into a cauldron. Now the rice itself - it needs to be laid out in layers, sprinkling each with cumin and barberry, flavoring the top with butter (the same melted butter). Cook the rice with the lid tightly covered and over low heat for about 20-25 minutes. Then remove from the heat and wrap in a warm cloth.
3. Dried fruits. Boil one and a half glasses of water. Place a frying pan on the fire, add ghee to it - 3 tablespoons will be enough, heat it up. Place dried fruits in a frying pan and fry them over medium heat for 5 minutes, then pour in hot water. Without reducing the heat, simmer until soft. During stewing, juice will be released from the dried fruits - do not rush to wash the frying pan, we will need it.
4. Hen. To prepare it, finely chop the onion, place portioned chicken pieces on the fruit-butter sauce left over from the dried fruits, mix with the onion and cook for 30-40 minutes until fully cooked.
5. To serve, place all the ingredients of the dish - rice, chicken, dried fruits - together on one large plate or in portions for each person.

Recipe for meat with dried fruits

Pork tenderloin with alcohol-soaked figs

It sounds like you'll have to spend a lot of time preparing meat and dried fruit. But no - only 30 minutes for 2-3 servings! And you don’t have to bother with the oven, the whole process will take place in a frying pan. And how delicious the fig glaze will be, mmm, you'll lick your fingers!

What you will need:

• Dry figs, cut lengthwise into 2 parts - 150 grams
• Bourbon, rye whiskey or brandy - 120 milliliters
• Gelatin powder - 2 teaspoons
• Chicken broth, lightly salted - 250 milliliters
• Whole piece of pork tenderloin - 450 grams
• Salt, black pepper
• Corn starch - 80 grams
• Vegetable oil - approximately 1 tablespoon
• Shallot - 1 small, finely chopped
• Whole grain mustard - 1 tablespoon
• Maple syrup - 150 milliliters
• Cayenne (hot) pepper - a pinch
• Butter, unsalted - 2 tablespoons

What to do:

1. Place figs in alcoholic beverage of choice and set aside. Pour gelatin into the broth and set aside.
2. Season the tenderloin on all sides with salt and black pepper. Place the cornstarch on a large plate, smooth it over the surface and coat the pork in it. In a frying pan (preferably stainless steel) 25 centimeters in size, heat vegetable oil over high heat and place the tenderloin in it. The total roasting time is 8 minutes. All this time, turn the piece of meat over so that it is fried until golden brown on all sides. If there is a risk of burning, reduce the heat. Transfer the meat to a plate for now.
3. In a separate container, combine chicken broth, mustard, maple syrup and cayenne pepper.
4. In the same skillet you used to cook the pork, but now over medium-low heat, stir-fry the shallots just long enough to release the aroma. Remove the pan from the heat and pour in the figs and alcohol. When the bubbles in the pan have subsided, return it to the heat and very carefully light the contents. Cook, shaking the pan, until the heat goes out. Now add the broth and spice mixture - step 3 - and stir.
5. Reduce the heat in the pan to a barely noticeable simmer, return the pork tenderloin to the pan and cook, turning the meat occasionally, for 6-10 minutes. If you have a kitchen thermometer, it’s even easier to calculate the readiness time: for medium doneness in the thickest part of the meat, the temperature should be 54-57 degrees Celsius, for well-done - 60-63 degrees.
6. Remove the pork and place it on a plate. Add butter to a frying pan and bring to a boil over high heat. Cook the mixture for about 4 minutes until it forms a thick, gooey glaze. Return the tenderloin to the pan, cover with a lid and let stand for another 5 minutes. Then proceed to portioning and serving.

Spicy chicken legs with dried apricots and raisins

Chicken with dried fruits is an excellent and international combination. This recipe is inspired by Moroccan cuisine, and couscous makes an excellent side dish for a fruity, spicy, exotic dish. You won’t have any difficulties in preparing it, despite the fact that the level is still more complicated than regular frying of legs. And in terms of time - only 40 minutes and 4 servings on plates.

What you will need:

• Oil for frying - 2 tablespoons
• Chicken thigh - 4 pieces
• Chicken leg - 4 pieces
• Salt - 1 and ¾ teaspoon
• Black pepper - half a teaspoon
• Onion - 1 piece
• Garlic - 3 cloves (pass through a garlic press)
• Chicken broth - 300 milliliters
• Allspice, ground - ¼ teaspoon
• Red pepper, ground - ¼ teaspoon
• Dried apricots - 40 grams, cut into quarters
• Brown or yellow raisins - 40 grams
• Parsley - about 10 grams

What to do:

1. In a large, deep skillet, heat the oil over medium-high heat. Season the chicken thighs and legs with salt and black pepper - this will take about ¼ of each. Transfer the chicken pieces to the pan and cook for about 8 minutes total, until browned—don't forget to turn. Remove the chicken and drain off any fat, reserving 1 tablespoon in the pan.
2. Reduce heat to medium-low, add onion and garlic, cook, stirring, until onion is soft—approximately 3 minutes. Pour in the broth, add the remaining salt and black pepper, allspice and red pepper. Return the thighs and legs, as well as the raisins and dried apricots. Bring to a light boil, then reduce the heat to the slowest and, loosely covering the pan, simmer the chicken with dried fruits for about 20 minutes or until it is completely cooked. When serving, sprinkle with finely chopped parsley.

Irish bread with dried fruits recipe

This Irish raisin bread recipe differs from others in that the dried grapes are pre-soaked in very strong tea overnight. And this is the only “difficulty” in its preparation. Baking time is 1 hour 40 minutes and 15 minutes for cooling, after which you have a delicious sandwich with butter or jam in your hands, if your household doesn’t have time to grab the bread before that.

What you will need:

• Raisins – 225 grams
• Tea, very strong, chilled - 240 milliliters
• Self-rising flour - 260 grams
• Brown sugar - 200 grams
• Cinnamon - half a teaspoon
• Nutmeg - a quarter teaspoon
• Egg - 1 piece, lightly beat
• Oatmeal, not instant (the grains should be thicker)

What to do:

1. Place the raisins in a container with strongly brewed and cooled tea, and leave to simmer overnight.
2. Preheat the oven to 180 degrees Celsius with a rack in the middle position. Grease a rectangular baking dish with butter and dust with flour, shaking off excess.
3. In a large bowl, combine flour, sugar, cinnamon, nutmeg, beaten egg, raisins and tea. Stir until smooth and uniform so that there are no lumps, and pour into the prepared pan. Sprinkle the top with oats. Bake the bread until browned, about an hour and 40 minutes. Spend another 15 minutes cooling. We're ready to start!

Heart-healthy dried fruit recipe

Bran bread with dried fruits

Bran and dried fruits are a real recipe for the heart. The benefits of dried fruits were mentioned earlier; as for bran, thanks to the B vitamins they contain, our body more successfully fights high cholesterol and the occurrence of atherosclerotic plaques, which has a beneficial effect on the functioning of the heart.

What you will need:

• Bran baking mix - 195 grams
• Flour - 35 grams
• Dried fruits at your personal discretion - 180 grams (cut into large pieces)
• Walnuts, chopped - 25 grams
• Pineapple juice - 80 milliliters
• Egg white - 2 pieces

What to do:

1. Preheat the oven to 200 degrees Celsius. Grease or spray a 23 x 13 centimeter baking dish with nonstick cooking spray.
2. In a large bowl, combine bran baking mixture, flour, chopped dried fruit and nuts. Make a well in the center of the dough and pour in the pineapple juice and lightly beaten egg whites. Mix thoroughly again.
3. Transfer the dough to the pan and bake for 35 minutes. Check with a match - if it remains clean and dry after piercing the bread, the bread with dried fruits is ready. Remove from the oven and let cool for about 15 minutes.

Dried fruit cake recipe with nuts

Want something amazing for dessert? You'll eat your mind - this is exactly about the recipe for this wonderful, melt-in-your-mouth cupcake (just don't get carried away with eating it at night, you shouldn't eat it at noon either - because of the rum). And don't be intimidated by the slightly long list of ingredients in advance - they're all very simple. Makes approximately 12 servings, active cooking time is about 40 minutes, and baking time is 1 hour 40 minutes.

What you will need:

For the cupcake:

• Baking spray or vegetable oil
• Walnuts, chopped - 100−115 grams
• Shredded coconut pulp or coconut flakes - 30 grams
• Baking flour - 260 grams
• Vanilla pudding mix - 100 grams
• Baking powder - 2 teaspoons
• Salt - 1 teaspoon
• Sugar - 150 grams
• Butter, unsalted, room temperature - 8 tablespoons
• Milk - 120 milliliters
• Vegetable oil - 110 milliliters
• Eggs - 4 pieces
• Dark rum - 120 milliliters
• Vanilla - 2 teaspoons
• Dried dates without pits - 180 grams

For the rum sauce:

• Butter, unsalted - 4 tablespoons
• Water - 60 milliliters
• Sugar - 200 grams
• Dark rum - 120 milliliters
• Vanilla - half a teaspoon

What to do:

1. For the cupcake: Place the oven rack in the middle position and preheat the oven to 160 degrees Celsius. Grease a round muffin tin with a hole in the middle with vegetable oil or spray. Line the base of the mold evenly with walnuts and coconut.
2. In a medium bowl, combine flour, pudding mix, baking powder, salt and stir to combine. Set aside for now.
3. In the bowl of a mixer, beat the butter and sugar with whisks until creamy and fluffy - 3 minutes should be enough. Add vegetable oil, milk and continue whisking. Add dry ingredients and eggs, beat, now add rum and vanilla, beat again. Add the dates and stir with a rubber spatula.
4. Pour the mixture into the prepared pan and smooth the top. Bake for approximately 55 minutes or until a cake tester (same matchstick) inserted into the cake to test comes out clean and dry. While the cake is cooling, it's time to make the sauce.
5. For the rum sauce: In a medium-sized saucepan (saucepan), combine butter, water, sugar, rum, place over medium-high heat and bring to a boil, stirring the liquid from time to time. After boiling, reduce heat and let the sauce simmer for about 7 minutes until thickened, remove from heat.
6. Using a skewer, toothpick or chopstick, poke holes all over the top of the cupcake. Gently pour the rum sauce over the top of the cake until it is completely saturated. And let it sit for at least 20 minutes before enjoying your treat.

Apple pie with dried fruits in the oven

You can adjust the variety in texture and taste of this pie yourself - it all depends on the sweetness or sourness of the apples and dried fruits that you have chosen.

What you will need:

For the test:

• Baking flour - 350 grams
• Sugar - 2 tablespoons
• Salt - 1 teaspoon
• Butter - 280 grams, cut into 0.6 centimeter pieces
• Cold water - 85 milliliters

For filling:

• Golden or Braeburn apples - 8 medium pieces (peeled, cored, cut into 0.6cm slices)
• Dried fruits - 280 grams (combination of dried cherries, figs, raisins, cranberries, currants)
• Lemon zest - 1 tablespoon
• Granulated sugar - 170 grams (adjust the quantity depending on the taste of apples and the set of dried fruits)
• Corn starch - 14 grams
• Cinnamon - 1 teaspoon
• Nutmeg - a pinch
• Egg - 1 piece, lightly beat
• Granulated sugar for topping

What to do:

1. Dough: Combine two-thirds of the flour with the sugar and salt in the bowl of a food processor and pulse twice. Spread the butter over the surface and scroll about 25 more times - not a single dry piece of flour should remain, and the dough itself begins to form lumps. Using a rubber spatula, spread the mixture evenly throughout the bowl, add the remaining flour and pulse again 5. Transfer the dough to a large bowl.
2. Sprinkle with water, knead and press the dough into an even ball without cracks. Divide in half and form each half into a disk with a diameter of 10 centimeters. Lightly flour the dough, cover or wrap in plastic wrap, and refrigerate the dough for at least 2 hours before rolling and cooking.
3. Roll out the first disc and place it in the pie pan so that the edges hang slightly over the sides of the pan. Roll out the second one and leave it as a pancake on a suitable board or plate, lightly sprinkling both cake layers with flour and hiding them in a cool place.
4. Pie: Place the oven rack on the lower level and preheat the oven to 220 degrees Celsius.
5. Place the apple slices in a spacious bowl or pan, pour boiled hot water on top, cover with a lid and let stand for 10 minutes. Drain the water well, transfer the apples to a plate, and let cool for 20 minutes, turning over. Transfer to a large bowl and toss with dried fruit combination.
6. Mix sugar, starch, spices together and add them to the fruits and berries, mix everything together again and place on the prepared crust in a baking dish. Cover the top with a second layer of cake - either whole or divided into strips in the form of a lattice. Seal the edges of the cakes and let the pie cool for 15 to 20 minutes.
7. Before placing in the oven, brush the top of the pie with beaten egg and sprinkle with granulated sugar. If you covered the pie with a whole crust, make several cuts on the surface.
8. Bake for 20 minutes, then lower the temperature to 190 degrees and add time: for a pie with a lattice top - 40 minutes, for a solid top with slots - 50. The crust should be golden brown and the filling should be bubbling. If some parts of the top start to burn, cover them with foil to protect them from the heat.
9. Allow the apple pie and dried fruit to cool completely before serving. The pie can be made ahead of time, but it is best served the same day you bake it.

Dried fruit jelly - winter recipe

Do you know what our jelly is called in Europe? Fruit soup! True, they serve it as a dessert dish.

What you will need:

• Dried fruits - 400 grams (for example, 100 grams each: dried apples, prunes, apricots and cranberries)
• Boiling water - 1.5 liters
• Cold water - 125 milliliters
• Potato starch - 2 tablespoons
• Honey - 2-3 tablespoons
• Cinnamon stick - 1 small piece

What to do:

1. Wash and dry the fruit and place in a large saucepan along with the cinnamon stick. Pour boiling water over, cover with a lid and let stand for 30 minutes.
2. After 30 minutes, add honey, stir, taste, and add more if necessary. And put it on fire. After boiling over medium heat, reduce to low and let cook for another 5-7 minutes.
3. At this time, dilute the potato starch with cold water and, after the above-mentioned 5-7 minutes, slowly pour the mixture into the preparing jelly, constantly stirring the liquid in the pan with the other hand.
4. Bring to a boil again, increasing the heat and immediately remove from heat. Can be served either warm or cold. You can drain the fruit through a colander, but it tastes so much better with it!