Syrian apricot candy is a chewy fruit confection made by cooking dried apricots into a smooth paste and drying it in a thin layer until it can be cut into pieces. This home version takes inspiration from Syrian apricot sheets associated with qamar al-din, with lemon to balance the fruit and optional orange blossom water for a gentle floral note; recipes and textures vary by family and region.
Ingredients
- 1 lb 2 oz (500 g) soft dried apricots, preferably unsulfured if you want a darker, less bright-orange candy
- 2 cups (475 ml) water, plus a little more if needed to loosen the puree
- 1/3 cup (65 g) granulated sugar, optional; use less or omit it if the apricots are very sweet
- 1 tablespoon (15 ml) fresh lemon juice
- 1 teaspoon (5 ml) orange blossom water, optional
- 1 teaspoon (5 ml) neutral oil, for lightly greasing the parchment if needed
Instructions
- Prepare the pan and fruit. Heat the oven to its lowest reliable setting, ideally 150–170°F (65–77°C). A convection or dehydrator setting around 135–145°F (57–63°C) also works. Line a rimmed baking sheet, about 13 by 18 inches, with parchment paper. If the parchment tends to lift or stick, wipe it with the measured oil. Rinse the apricots briefly under cool water to remove surface dust, then drain them. If they are unusually large, cut them in half so they soften evenly.
- Simmer until very soft. Put the apricots and 2 cups (475 ml) water in a heavy saucepan. Bring the water to a gentle simmer over medium heat, then lower the heat and cook uncovered for 15–20 minutes, stirring every few minutes. The fruit should be tender enough to crush easily with the back of a spoon, and there should still be a little liquid in the pan. If the water evaporates before the fruit softens, add a splash of water rather than letting the bottom scorch.
- Sweeten and blend. Stir in the sugar, if using, and the lemon juice. Cook for another 2–3 minutes, stirring until the sugar dissolves. Take the pan off the heat. Blend the fruit and its liquid with an immersion blender until completely smooth, or transfer it carefully in batches to a countertop blender. Hot puree can release steam, so do not fill a blender jar more than halfway and vent the lid according to its instructions. Stir in the orange blossom water, if using, after blending. The puree should be thick but spreadable; mix in a tablespoon of water if it is too stiff to level.
- Spread it evenly. Pour the puree onto the lined sheet and spread it into a rectangle about 1/8 inch (3 mm) thick. Aim for an even layer from the center to the edges: thin patches dry first and may turn brittle, while thick ridges stay tacky. Leave a small border around the sheet so the puree does not run over the edge. Gently tap the pan on the counter to help level the surface.
- Dry slowly. Put the pan in the oven and dry the puree for about 4 hours 30 minutes. If your oven has no setting below 170°F (77°C), use that setting and begin checking earlier. Keep the oven door closed unless your appliance manual allows it to be held slightly ajar for moisture to escape. Rotate the pan once if your oven dries unevenly. The surface is ready when it is matte and no longer wet or sticky to a light touch, but the sheet still bends without cracking. If it remains tacky, continue drying in 20-minute intervals; oven and fruit moisture can change the timing.
- Cool and cut. Remove the pan and let the sheet cool completely on the pan, about 30 minutes. Peel back a corner of the parchment; if the fruit layer releases cleanly, peel it away slowly. If it clings, turn the sheet parchment-side up and wipe the back of the paper with a barely damp cloth, then give it a minute to loosen. Cut the sheet into 24 small squares or strips with clean kitchen scissors or a lightly oiled knife. For easy handling, place small pieces of parchment between pieces before storing.
Tips
- Choose pliable fruit. Soft, moist dried apricots puree more smoothly than leathery ones. If yours feel very dry, cover them with hot water for 10 minutes, drain them, and use the recipe water for simmering. This brief soak makes blending easier, though very wet fruit may need extra drying time.
- Adjust sweetness by tasting the cooked puree. Apricots vary in tartness, so the sugar is optional. Add it gradually while the puree is warm. Lemon is still useful even when you omit sugar because it keeps the flavor from tasting flat; do not add extra lemon just to make the candy set.
- Do not rush the drying stage with high heat. A hot oven can brown the edges before the center dries, leaving a scorched flavor and uneven texture. Use the lowest steady temperature available and check for a flexible, dry-to-the-touch surface rather than relying on color alone.
- Keep the layer level. A silicone spatula or offset spatula helps smooth the puree to a consistent thickness. If the sheet has both thin and thick areas, remove finished edges as they dry and return the rest to the oven, checking every 15–20 minutes.
Serving Suggestions
Serve the candy in small squares or narrow strips at room temperature, either on its own or alongside tea and coffee. Its concentrated sweet-tart flavor is a natural finish after a meal, and a few pieces make a colorful addition to a dessert plate with dates, nuts, or other dried fruit. For a simple Syrian-inspired sweets platter, arrange the apricot pieces with walnuts and pistachios; the nuts add a crisp contrast to the chewy fruit.
You can also snip a strip into little pieces and scatter them over plain yogurt or a bowl of semolina pudding just before serving. Keep the portions small in those settings, since the candy is more concentrated than fresh fruit. If serving it to guests, leave the pieces plain and offer chopped nuts separately so people can choose their own combination.
Variations
Make a more traditional-tasting, plain apricot sheet: leave out the orange blossom water and reduce or omit the sugar. The result highlights the apricot itself and is closer in spirit to dried apricot sheets associated with qamar al-din. Those sheets are often enjoyed as a confection or later dissolved into a drink, but this recipe is designed to be cut and eaten as chewy candy.
Add a different floral note: replace the orange blossom water with 1/2 teaspoon (2.5 ml) rose water. Rose water can taste strong and perfumed, so start with less than the listed orange blossom water and add only a little more after tasting. These waters are not identical: orange blossom is citrus-floral, while rose water gives a more clearly rosy aroma.
Use another dried fruit in a blend: replace up to 1/4 of the apricots with soft dried figs or pitted dates, keeping the total dried fruit at 1 lb 2 oz (500 g). The blend will be sweeter and denser, and it may need a little extra water to blend and additional drying time. Apricot should remain the main fruit if you want the candy to keep its characteristic tartness.
Make it without added sugar: omit the sugar and use ripe-tasting, soft dried apricots. The finished candy will taste more tart and may be less glossy, but it can still dry into a flexible sheet. Avoid replacing the sugar with honey or syrup in equal volume: extra liquid can make the puree slower to dry and stickier to store.
Storage and Reheating
Let the candy cool fully before packing it. Refrigerate it within 2 hours of drying and cooling, in an airtight container with parchment between layers; it keeps well for about 2 weeks when stored cold. If pieces feel damp or begin sticking together, separate them and dry them briefly in a low oven before returning them to the refrigerator. Do not leave homemade candy in a warm, humid room for extended storage.
For longer storage, freeze the pieces in a tightly sealed freezer-safe container for up to 2–3 months, separating layers with parchment. Thaw them in the refrigerator while still covered to limit condensation. Reheating is not needed: serve the candy cool or let it sit at room temperature for 10–15 minutes to soften slightly. If the sheet is too sticky to cut after storage, chill it briefly rather than warming it.
Frequently Asked Questions
Is Syrian apricot candy the same as qamar al-din?
They are closely related, but the name can refer to more than one form. Qamar al-din is commonly associated with dried apricot paste made into sheets, which may be eaten as a sweet or reconstituted for a drink. This recipe uses that style of fruit paste as inspiration and gives instructions for a soft, cuttable candy. Thickness, sweetness, and flavoring differ among home and commercial versions.
Can I make this with fresh apricots?
Yes, but fresh fruit contains much more water, so the proportions and drying time change. Cook pitted fresh apricots until very soft, puree them, and simmer the puree until it is thick before spreading it. Because the moisture level varies, this recipe’s measured water and drying time will not transfer directly; watch the puree’s consistency and dry the sheet until it is flexible and no longer wet to the touch.
Why is my candy still sticky after drying?
It may need more time, especially if the puree was spread thickly, the apricots were moist, or the oven runs cool. Return it to the oven at low heat and check every 20 minutes. Sticky patches can also result from uneven spreading. The finished sheet should feel dry on top and peel away from parchment, while remaining bendable rather than brittle.
Can I use a food dehydrator?
Yes. Spread the puree on a fruit-leather tray liner or parchment approved for your dehydrator, following the appliance’s instructions so air can circulate. Set it around 135–145°F (57–63°C) and begin checking after about 4 hours. Dehydrator airflow and tray thickness affect the finish, so use the same visual and touch cues as for the oven instead of relying on the clock alone.
What can I use instead of orange blossom water?
It is optional, so the simplest substitute is to leave it out. A small amount of rose water gives a floral aroma but changes the character of the candy. Finely grated lemon zest is another option; use about 1/2 teaspoon (1 g) and stir it into the puree after blending. Avoid adding extra liquid flavoring in large amounts, since it can extend drying time.
How do I know whether the candy is dry enough to store?
It should be cool, matte, flexible, and dry to a light touch, with no wet puree transferring to your finger. A little tack at the edges can happen, but the center should not feel damp. If you are uncertain, dry it longer in short intervals and cool it again before packing. Store pieces with parchment between them and check for condensation after refrigerating; moisture inside the container is a sign that the sheet needed more drying or cooling before packing.
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