in Dessert Recipes

apricot pulp

updated

Spread the love

Ingredients for 1 servings:

  • 1 ½ kg apricot(s)
  • 350 g gelling sugar, 1:1

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Briefly place the apricots in boiling water, peel, halve, and pit. Measure out 1 kg and mix with the gelling sugar, then blend until smooth using a hand blender. Cook over medium heat for 10 minutes, stirring continuously. While still hot, pour into small bottles, put on the lid, and turn upside down. To use, blend the pulp slightly thinner with wine, water, or apricot liqueur. This sauce goes well with crêpes, ice cream, chocolate pudding, or as a base for a cake.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Homemade aspic according to Grandma Rosa

Sweet spiced apples