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: Apricot and pistachio clafoutis, Apricot jam with vanilla, Dried apricots, Apricot jelly, Crisp apricot and pistachio tart, ... All | |
Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Caramelized apple "moelleux" cake, Nachos, Lemon and lime cakes, How to succeed in making sabayon (syllabub), Mouna, ... All | |
Vanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Plum and almond panna cotta, Liège waffles, Crêpes Suzette, Black Forest gateau, Like Bounty, ... All | |
Water: You can get more informations, or check-out other recipes which use it, for example: Stewed plums, Chorba, Panettone, Mustard baps, Nachos, ... 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.