|Ratio of good (in jar) vs moldy (counter) apricots|
The dried apricots were a mixed bag of success and failure. Most of the pieces dried out quite nicely, but some of the larger ones looked like they had mold spores growing on them, so I chucked those and put the dessicated ones in the freezer to further preserve them until I need them.
All the pieces are a bit less sweet and a little darker than commercially-found ones, but they still taste great so I personally don't have a problem with it.
My take-home lesson from this is that next time, I will not follow the instructions, which say to cut each apricot in half before placing it on the drying rack. The most nicely dried ones were cut into quarters or less, which made them dry faster since they were smaller. So smaller pieces equals better drying.
I am looking forward to making some Moroccan Chicken though, and being able to reach into the freezer for some naturally-dried apricots to add to the recipe. Regular, sulphured dried apricots give me an asthma attack, so this is a great and much healthier alternative.