Re-hydrating Dried Fruits

The following information came from Sunset magazine, 1986.  This is a great reference:
To soften or rehydrate dried fruit

1. When fruit needs a little added moistness, place it in a zip-lock plastic bag or glass jar; sprinkle with 1/4 teaspoon water for each 1 cup fruit. Mix or shake well, seal container, refrigerate overnight.

2. For soft, pliable fruit, rinse pieces with cold water; drain well. Put fruit in a zip-lock plastic bag or glass jar. Seal container and refrigerate overnight.

3. To soften fruit quickly, use steam. Rinse pieces with water and place no more than 2 layers on a steaming rack over about 1 inch of boiling water. Cover pan and steam fruit until soft (suggested times for each fruit follow).

4. For evenly moist rehydrated fruit without much extra liquid, put fruit in a bowl or jar and add 1/2 cup cool water for each 1 cup dried fruit. Mix well, cover, and refrigerate overnight, mixing well several times.

5. To rehydrate some fruits that absorb more liquid or to make fruit sauces, put fruit in a bowl or jar; for each 1 cup of dried fruit, add 1 to 1 1/2 cups water or other liquid (as specified, following, for each fruit). Refrigerate, covered, overnight. To prepare more quickly--usually in 1 to 2 hours--use boiling liquid and let stand at room temperature.

APPLES
Dried apples make tasty snacks. If you prefer them softer, use method 1. For adding to baked foods (like muffins), soften by method 2 or 3 (steam 3 to 5 minutes); snip with scissors. To use like fresh apples (to top a coffee cake, for example), rehydrate by method 4; to prepare more quickly, use method 5 with 1 1/4 cups boiling water to 1 cup dried apples.
Quick uncooked applesauce. In a blender, mix 1 cup dried apples with 1 cup apple juice or water; whirl until smooth, adding more juice or water if desired, and honey or sugar and ground cinnamon to taste.


APRICOTS
If they're soft, snip the dried slices with scissors into baked goods (such as muffins); if hard, soften by method 1. Soften the dried halves by method 2 or 3 (steam about 3 minutes).
To use like fresh apricots, rehydrate the slices or halves by method 4; to prepare more quickly, use method 5 with equal amounts boiling water and fruit.
Apricot sauce. Rehydrate the slices or halves by method 5, using 1 1/4 cups water and 1 cup dried apricots. Add about 1 tablespoon cherry-flavored liqueur (such as kirsch) or almond-flavored liqueur (amaretto) to taste, optional. Before serving, add sugar or honey to taste and more water, if desired. Serve cold.
Apricot spread. In a blender, combine 1 cup dried apricot slices or 1 cup softened halves (use method 2 or 3; steam about 3 minutes) with 1 cup water; whirl until smooth. Add sugar to taste and more water if needed for spreading. Mix in to taste about 2 teaspoons almond-flavored liqueur or 1/4 teaspoon almond extract, optional.


BLUEBERRIES
They need softening to eat as snacks; use method 2 or 3 (steam about 2 minutes). For blueberry muffins or pancakes, rehydrate dried berries by method 4; to prepare more quickly, use method 5 with 1 1/4 cups boiling water to each 1 cup berries.
Blueberry topping. In a blender, combine 1 cup dried blueberries, 1 1/4 cups water, 1 tablespoon lemon juice, and about 1/4 cup sugar (to taste). Whirl until smooth, adding more water if desired.


SWEET CHERRIES
Softened dried cherries are best for snacks and to add like raisins to baked goods; use method 2 or 3 (steam about 3 minutes).
To use like fresh cherries, rehydrate by method 5, using 1 1/2 cups water to 1 cup dried cherries; refrigerate overnight.
Cherry sauce. Rehydrate by method 5, using 1 1/2 cups water and 1 cup dried cherries. Add about 1 tablespoon cherry-flavored liqueur or orange-flavored liqueur to taste, optional. Refrigerate overnight. Before serving, add sugar or honey to taste and more water if desired.


FIGS
Eat dried fig slices as sweet snacks, or snip them with scissors into baked goods (such as muffins). Soften larger pieces and too-dry slices by method 3 (steam slices 2 to 3 minutes, larger pieces 6 to 8 minutes). To serve like fresh figs, rehydrate the slices (slice larger pieces) by method 4.
Fig spread or filling. Soften 1 cup dried figs by method 3 (steam slices 2 to 3 minutes, halves 6 to 8 minutes). In a blender, combine figs, 1 cup water, 1/2 teaspoon grated orange peel, 1/4 cup orange juice, and about 2 tablespoons honey or sugar (to taste). Whirl until smooth, adding more water if desired.


GRAPES
Home-dried grapes make extra-flavorful raisins. If too dry, soften by method 1. To use like fresh grapes, rehydrate using method 4.


MELONS
Enjoy the chewy strips as sweet confections. If hard to chew, soften slightly by method 1. To use like fresh melon, rehydrate by method 4, but refrigerate only 1 to 2 hours.


PEACHES AND NECTARINES
For nibbling or for baking (such as snipped pieces to add to muffins), use fruits dry, or softened by method 1. To use like fresh fruit (with cream and sugar, for example), rehydrate by method 4.


PEARS
Pear slices, dry or softened by method 1, are delicious for snacks; snip them in pieces with scissors for baking (as in muffins). To use like fresh pears, soften by method 2 or 3 (steam 1 to 2 minutes).
Pear sauce. Rehydrate pears by method 5, using 1 cup cold water and 1 cup dried pears; refrigerate only 30 minutes to 1 hour, and add about 1 tablespoon orange-flavored liqueur or cherry-flavored liqueur to taste, optional. Before serving, add sugar or honey to taste, and more water, if desired.


PLUMS AND PRUNES
For snacks or to snip in small pieces for baking (as in muffins), soften the dried slices by method 1; soften thicker pieces by method 2 or 3 (steam about 3 minutes). To use like fresh plums, rehydrate slices by method 4; rehydrate thicker pieces by method 5, using 1 cup water to each 1 cup dried fruit.
Plum spread. Soften 1 cup dried plum slices or larger pieces by method 2 or 3 (steam 2 to 4 minutes). In a blender, combine plums, 2/3 cup water, about 1/4 cup sugar (to taste), and 1 tablespoon tawny port or 1/2 teaspoon vanilla. Whirl until smooth, adding more water if needed for spreading.


RASPBERRIES, BLACKBERRIES
These berries (including Boysens, Logans, and Olallies) are too seedy to eat dry, but they make delicious sauces and syrups. Or make berry granules to flavor whipped cream (directions follow) or to sprinkle on ice cream or pudding.
Berry cream. Whirl dried raspberries or blackberries (they must be dried until crisp) in a blender until finely ground granules. Add about 3 tablespoons of the granules (to taste) to each 1/2 cup whipping cream. Whip until stiff peaks form, adding sugar to taste. Serve on angel food cake, to fill a meringue shell or cream puffs, or to top fruit desserts.
Berry syrup or topping. In a blender, combine 1 cup each dried raspberries or black-berries and water. Whirl until pureed, then press through a fine strainer; discard seeds. Add sugar to taste and more water if desired. Mix in about 2 teaspoons raspberry-flavored liqueur or 1 teaspoon lemon juice to taste, optional.


STRAWBERRIES
For nibbling, enjoy the slices dry or softened by method 1. To serve like fresh berries (on cereal, for example), soften by method 2.
Strawberry sauce (best for shortcake). Rehydrate dried strawberries by method 4, except let stand only 30 minutes to 1 hour. Add sugar to taste and let stand 10 to 20 minutes longer.
Strawberry syrup or spread. Combine in blender 1 cup each water and dried strawberries. Whirl until smooth; add sugar to taste and more water, if desired.


Simmered Dried Fruit
Cooking dried fruits gives a delightfully different dimension to their flavor.
In a 2- to 3-quart pan, bring 2 cups water or other liquid to boiling. Add 1 cup dried fruit (apricots, apples, plums, figs, cherries, or a mixture of fruits); cover and simmer until tender when pierced, 6 to 10 minutes. Add sugar or honey to taste and simmer 2 to 3 minutes longer. With a slotted spoon, transfer fruit to a bowl. If desired, boil remaining liquid to reduce and concentrate the flavor; pour over fruit. Chill.


Sugarless apples. Prepare simmered dried fruit (above) with dried apples. Use apple juice for liquid, omit sugar, and add ground cinnamon to taste, optional. For smooth applesauce, whirl mixture in a blender.
Figs in pineapple sauce. Prepare simmered dried fruit (above) with dried figs; use unsweetened pineapple juice (refrigerated or canned) for liquid.

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