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 |
27 % | 1 % | 13 % | 0 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
112 Kcal or 469 Kj | 1 gr | 28 gr | 0 gr |
4 % | <1 % | 2 % | 0 % |
Apricots: You can check-out other recipes which use it, like for example: Dried apricots, Apricot and pistachio clafoutis, Apricot and almond cream tart, Apricot jelly, Apricot jam with vanilla, ... All | |
Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Sweetcrust pastry (pâte sablée), Madeleines, Milk rolls, Plain cake, Little vanilla, clementine and chestnut verrines, ... All | |
Vanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Lemon tart, Breton sablé biscuit dough, Apple Strudel, Like Bounty, Arizona cupcakes, ... All | |
Water: You can get more informations, or check-out other recipes which use it, for example: Vietnamese prawns, Ciabatta, How to prepare Jerusalem artichokes, Chicken pie, Kouign-amann, ... 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.