Last modified on: August 13th 2014
Preparation | Cooking | Start to finish |
---|---|---|
55 min. | 30 min. | 1 hour 25 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 and almond cream tart, Dried apricots, ... All |
![]() | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Dublin fruit scones, Fruit crémeux, Grapefruit moelleux, Tiramisu, New tiramisu, ... All |
![]() | Vanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Quince and apple compote, Like Bounty, Apple Pie, Gâteau Breton (Brittany butter cake), Strawberry Charlotte, ... All |
![]() | Water: You can get more informations, or check-out other recipes which use it, for example: Mushroom velouté, Salmon chard rolls, Caramel semolina pudding with raisins, Aperitif rolls, Blackcurrant liqueur, ... 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.