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: Dried apricots, Apricot jam with vanilla, Apricot and almond cream tart, ... All |
![]() | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Vanilla ice cream, Lemon tart, Soft fruits in sabayon, Coconut-vanilla cream for Elsa , Pear, grapefruit and pistachio tart, ... All |
![]() | Vanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Chocolate cake, Plain cake, Lemon tart, Apricot blancmange, Frozen Nougat, ... All |
![]() | Water: You can get more informations, or check-out other recipes which use it, for example: Sorrel soup, Paella, Franche-Comté sticks, Turban of sole with langoustines, Nonettes, ... 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.