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 |
4,343 Kcal or 18,183 Kj | 30 gr | 1,079 gr | 0 gr |
217 % | 12 % | 102 % | 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 and pistachio clafoutis, Apricot jelly, Dried apricots, Crisp apricot and pistachio tart, Apricot jam with vanilla, ... All | |
Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Lemon and lime cakes, Chestnut cake, Basic cake batter - the French way, Cantucci di Prato, Peach and verbena feuilleté, ... All | |
Vanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Apple Pie, Croissant dough apples, Caramelized apple "moelleux" cake, Lemon tart, Household cake (Gâteau de ménage), ... All | |
Water: You can get more informations, or check-out other recipes which use it, for example: Ali Baba bread, Red mixed pickle, Mushroom velouté, Peanut rolls, Poitevin twist, ... 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.