Last modified on: July 12th 2023
Keywords for this recipe:Preparation | Cooking | Start to finish |
---|---|---|
47 min. | 30 min. | 1 hour 17 min. |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
1,448 Kcal or 6,062 Kj | 10 gr | 360 gr | 0 gr |
72 % | 4 % | 34 % | 0 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
112 Kcal or 469 Kj | 1 gr | 28 gr | 0 gr |
6 % | <1 % | 3 % | 0 % |
Apricots: You can check-out other recipes which use it, like for example: Apricot jelly, Crisp apricot and pistachio tart, Apricot and pistachio clafoutis, Dried apricots, Apricot and almond cream tart, ... All | |
Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Breton apple and rhubarb tart , Rum babas, Stewed rhubarb, Tiramisu, New tiramisu, ... All | |
Vanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Strawberry, kiwi and mascarpone verrines, Chantilly cream, Chocolate rolls (petits pains), Croissant dough apples, Apricot fool, ... All | |
Water: You can get more informations, or check-out other recipes which use it, for example: New leavened bread, Taos hotpot, Chicken nems, How to seal a terrine or casserole dish, Sugar syrup, ... All |
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Other way: peel your fruits, dispose cores, cut in pieces, add sugar, no water, cover and let rest for the night. This will make a syrup during the night, useful for cooking the day after, and no need of water.