The development of techniques for preserving food came about because of the widely differing climatic conditions throughout the year in Spain. Fruit preserves used as pie fillings are very common, particularly for special and symbolic occasions when the kind of fruit required is out of season. Apricots formed part of what the Spanish Jews called "Haman pouches," which were little triangular turnovers used as gifts on Purim. In Arte de Reposteria (1747), Juan de la Mata extols the virtues of apricots and suggests various ways of preparing and preserving them.
