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: Dried apricots, Crisp apricot and pistachio tart, Apricot and almond cream tart, How to prepare apricots, Apricot jelly, ... All | |
Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Old style brioche, Kouign-amann, Fruit crumble, Brioche dough, Strawberry feuilleté, ... All | |
Vanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Kouign-amann, Quince and apple compote, Clafoutis batter, Chocolate tart, Blackberry and almond fondant tart, ... All | |
Water: You can get more informations, or check-out other recipes which use it, for example: Cornmeal baps for Anne, How to prepare Jerusalem artichokes, Olive and pesto bread, Two-olive ciabatta, How to use gelatin, ... 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.