DRIED APRICOTS

When I was a child, the dried apricots that were generally available in packages from the supermarket were halved, tart, intensely flavoured, and delicious.   Then those insipid Turkish apricots became all the rage.   It became increasingly difficult to locate the decent apricots; and nowadays supermarkets—at least around here—have simply stopped stocking them altogether.   All you can get is Turkish, unless you can find the other sort in a specialist shop.
        In all the recipes, if the proper flavour is to be attained, it is essential that you use the proper cooking apricots, and not Turkish.   Try a bulk food or health food store, or a greengrocer's that has a wide stock.   Failing that, if you absolutely have no alternative but to use Turkish apricots, then add one or two tablespoonsful of lemon juice to the recipe.