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 |
36 % | 2 % | 17 % | 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: How to prepare apricots, Apricot and almond cream tart, Dried apricots, Apricot jelly, Apricot and pistachio clafoutis, ... All | |
Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Macaronade mixture, Foie gras cured in salt, Coconut pyramids, Ramekins with almonds, apples and lemon, Fruit paste : Blackcurrant, ... All | |
Vanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Gâteau Basque , Caramelized brioche with pear and kiwi, Bounty-style tart for Alison, Strawberries with mint and cream, Tarte Normande, ... All | |
Water: You can get more informations, or check-out other recipes which use it, for example: How to use gelatin, Pizza dough, Rabbit civet "à la normande", Quick chicken curry, Fougasse with bacon and Comté, ... 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.