Storage: Store dried fruit in a cool, dry place (like a cupboard or closet) in an air-tight container.
Shelf Life: At least twelve months.
Dried fruit can be used in trail mix, served at parties, or simply enjoyed as-is. However it also makes a great ingredient in baked goods, sauces, braised dishes and desserts. Try adding finely chopped dried fruit to scones, soda bread, cookies, muffins, homemade granola, granola bars and more.
Adding dried fruit to braising dishes just before the slow-braise will rehydrate it and infuse its flavors into the sauce. Some varieties will also break down during the braising process.
Dried fruit is sometimes rehydrated before being used as an ingredient. The most common way to do this is to place the fruit in a bowl and pour boiling water over it. Let it sit for 5-10 minutes until plump, then drain the water.
Other methods include soaking the fruit overnight in the refrigerator (results may vary with the variety), steaming, or poaching in liquid on the stove. However, this poaching liquid need not be pure water. Many chefs rehydrate dried fruits in liqueurs to infuse them with additional flavor.
Balancing bing cherries with sour, acidic, or bitter ingredients can help rein in their sweetness for a more satisfying dish. Dark chocolate, cinnamon, kirshwasser (a cherry flavored liqueur), citrus juice (lemon, lime or orange),
Tellicherry pepper,
fine vinegars, sour cream and particularly dry red wines are all good pairing choices. If you’re looking for a good dried cherry to pair with sweeter ingredients like white chocolate, consider using
dried tart cherries instead.
Dried cherries are particularly good baked goods. Try adding dried bing cherries (usually chopped) to scones, sauces, granola and cookies.
