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 |
1,448 Kcal or 6,062 Kj | 10 gr | 360 gr | 0 gr |
54 % | 3 % | 25 % | 0 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
112 Kcal or 469 Kj | 1 gr | 28 gr | 0 gr |
4 % | <1 % | 2 % | 0 % |
Apricots: You can check-out other recipes which use it, like for example: Apricot jam with vanilla, Dried apricots, Apricot and almond cream tart, Crisp apricot and pistachio tart, How to prepare apricots, ... All | |
Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Cornmeal baps for Anne, Little caramelized peach tarts, Lime (or lemon) curd, Fruit paste : Blackcurrant, Doughnuts, ... All | |
Vanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Flambéd bananas , Viennese Shortbread, Diamond biscuits, Pear and chocolate tart with a hint of mint, Toasted almond cake, ... All | |
Water: You can get more informations, or check-out other recipes which use it, for example: Benoîton, Sushi, Quince and apple compote, Hummus, Mustard baps, ... 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.