Dried Fruit in Pastries?
Does anyone have experiences using dried pears in pastries. I wondered how they're used. Do they have to be hydrated if you're using them in a cream filling, etc. Thanks for your help.
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3 Comments:
I have not used dried pears, but I have used dried apricots. They did have to be hydrated before I used them in pastry. I was interning at a bakery, so I will presume it is the correct method. I think if you were using them in some form of cake, muffin, etc., you would not have to hydrate them, but you might want to chop them.
Mich23 at 8:30AM on 10/08/07
I have used them as an ingredient in hamantaschen fillings. I did rehydrate them and used a stick blender to combine them with a ginger spread to get the filling. It was fantastic!
hereandthe at 1:42PM on 10/09/07
I've used rehydrated dried cherries in my cassata in lieu of the glace fruit which was not available at that time of year. Cherries worked beautifully.
chiff0nade at 4:27PM on 10/11/07