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 | |||
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Energetic value | Proteins | Carbohydrates | Fats |
4,343 Kcal or 18,183 Kj | 30 gr | 1,079 gr | 0 gr |
217 % | 12 % | 102 % | 0 % |
Per 100 g | |||
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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: Crisp apricot and pistachio tart, Apricot and almond cream tart, Dried apricots, Apricot jelly, Apricot jam with vanilla, ... All |
![]() | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Like MaronSui's, Caramelised walnuts, Cookies of the Camisards, Rolled chestnut and apple brioche, Apricot and pistachio clafoutis, ... All |
![]() | Vanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Kouign-amann brioche, Chocolate tart, Génoise (Genoa sponge), Rolled chestnut and apple brioche, Pecan fruit rolls , ... All |
![]() | Water: You can get more informations, or check-out other recipes which use it, for example: Cassoulet, Naan, Pitta bread, Fougasse with bacon and Comté, Taos hotpot, ... All |
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The 14 comments already posted on this recipe
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.