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 |
724 Kcal or 3,031 Kj | 5 gr | 180 gr | 0 gr |
36 % | 2 % | 17 % | 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: Dried apricots, Apricot jam with vanilla, How to prepare apricots, Apricot and almond cream tart, Crisp apricot and pistachio tart, ... All | |
Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Warm apple feuillantines, Corsican tarts, Peach and verbena feuilleté, Crème brulée, Breton sablé biscuit dough, ... All | |
Vanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Pistachio tiramisu, Dijonnaise pear cake, Moist chocolate cake, Invisible apple cake, Nantes Tourton, ... All | |
Water: You can get more informations, or check-out other recipes which use it, for example: Super-green, super-thrifty soup, Benoîton, Mixed seed grissini, Chicken pie, Pistachio powder or paste, ... 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.