Gastronomixs

Apricot confit

This is a lovely way to preserve fresh apricots for longer. You can easily add flavours to the syrup.

Apricot confit

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Ingredients

4

 

apricots

100

g

sugar

200

g

water

30

g

glucose

Preparation method

  • Make a syrup from the water, sugar, and glucose.
  • Put the apricots in a vacuum bag and pour over the cooled syrup.
  • Cook the apricots au bain-marie at approx. 90°C for ten minutes.

Serving suggestions

  • Add flavours such as vanilla, cardamom, cinnamon, cumin, orange, lemon, lime, or ginger.
  • As a component in a dessert with almond and chocolate.
  • As a component in a dessert with mascarpone and mango.
  • The apricots can also be caramelised in a frying pan or by using a kitchen blowtorch.

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