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Apricot compote

Apricot compote



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A few apricots lay in the fridge, left over from the ice cream, and I thought they would look good in a compote. Said and done .............. at work. A delicious dessert!

  • 10 apricots
  • 2 tablespoons sugar
  • 700 ml of water.

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Apricot compote:

Put the water to boil in a 1 l book.

Add the sugar when the water boils.

Boil until the sugar melts.

Wash the apricots, cut them in half, discard the seeds.

Put the apricots in the syrup on the fire.

Boil for 10 minutes.

Turn off the heat and let the compote cool before serving.

Tips sites

1

Optionally you can put vanilla, I prefer to smell the apricot flavor.


Apricot compote

Do you want to prepare apricot compote for the cold season? Here is an easy recipe, without preservatives. The apricots are cut in half, and the compote is not boiled too much for the fruit to keep its consistency and flavor.

Peel the apricots, cut them in half and remove the seeds (they can break and have a very good core, which can be added to the apricot jam).

To do this, put the apricots in jars and fill the jars with cold water. Pour the water into a cup or graduated pot and you will know exactly how much water you need. However, it is good to put a little more water.

After you have done the test to see the amount of water needed, take the fruits out of the jars and sterilize them in the oven (along with the lids), at 150 degrees Celsius. After sterilization, remove the tray with jars, but leave the oven on at 110 degrees Celsius.

Take a pot and put in it 1 liter of water and 250 grams of sugar. Bring the syrup to a boil. You can add a vanilla pod, if you like the taste. Bring the syrup to a boil until the sugar is completely dissolved.

Put the apricots in the jars that are placed on the tray. Pour the hot liquid, but not boiling.

Put the lids of apricot compote jars. Make sure they are tightly closed. Then place the tray in the preheated oven at 115 degrees Celsius. Leave them in the oven for about 20 minutes, then close the oven. Leave the jars in the oven to cool.

When the apricot compote jars have cooled, label them and store them in the pantry.


Apricot compote

Do you want to prepare apricot compote for the cold season? Here is an easy recipe, without preservatives. The apricots are cut in half, and the compote is not boiled too much for the fruit to keep its consistency and flavor.

Peel the apricots, cut them in half and remove the seeds (they can break and have a very good core, which can be added to the apricot jam).

To do this, put the apricots in jars and fill the jars with cold water. Pour the water into a cup or graduated pot and you will know exactly how much water you need. However, it is good to put a little more water.

After you have done the test to see the amount of water needed, take the fruits out of the jars and sterilize them in the oven (along with the lids), at 150 degrees Celsius. After sterilization, remove the tray with jars, but leave the oven on at 110 degrees Celsius.

Take a pot and put in it 1 liter of water and 250 grams of sugar. Bring the syrup to a boil. You can add a vanilla pod, if you like the taste. Bring the syrup to a boil until the sugar is completely dissolved.

Put the apricots in the jars that are placed on the tray. Pour the hot liquid, but not boiling.

Put the lids of apricot compote jars. Make sure they are tightly closed. Then place the tray in the preheated oven at 115 degrees Celsius. Leave them in the oven for about 20 minutes, then close the oven. Leave the jars in the oven to cool.

When the apricot compote jars have cooled, label them and store them in the pantry.


Apricot compote

Do you want to prepare apricot compote for the cold season? Here is an easy recipe, without preservatives. The apricots are cut in half, and the compote is not boiled too much for the fruit to keep its consistency and flavor.

Peel the apricots, cut them in half and remove the seeds (they can break and have a very good core, which can be added to the apricot jam).

To do this, put the apricots in jars and fill the jars with cold water. Pour the water into a cup or graduated pot and you will know exactly how much water you need. However, it is good to put a little more water.

After you have done the test to see the amount of water needed, take the fruits out of the jars and sterilize them in the oven (along with the lids), at 150 degrees Celsius. After sterilization, remove the tray with jars, but leave the oven on at 110 degrees Celsius.

Take a pot and put in it 1 liter of water and 250 grams of sugar. Bring the syrup to a boil. You can add a vanilla pod, if you like the taste. Bring the syrup to a boil until the sugar is completely dissolved.

Put the apricots in the jars that are placed on the tray. Pour the hot liquid, but not boiling.

Put the lids of apricot compote jars. Make sure they are tightly closed. Then place the tray in the preheated oven at 115 degrees Celsius. Leave them in the oven for about 20 minutes, then close the oven. Leave the jars in the oven to cool.

When the apricot compote jars have cooled, label them and store them in the pantry.


Apricots - 18 recipes

Our selection of apricot recipes. Find here both sweet apricot dishes (cakes, jam, compote, tart, etc.) and salty.

Apricots should be fresh, almost ripe and well colored. Soft fruits, attacked by various diseases or parasites, are not recommended. Apricot is also a fragile fruit, which should not be flattened in the package because it spoils in a few hours.


Apricots - 18 recipes

Our selection of apricot recipes. Find here both sweet apricot dishes (cakes, jam, compote, tart, etc.) and salty.

Apricots should be fresh, almost ripe and well colored. Soft fruits, attacked by various diseases or parasites, are not recommended. Apricot is also a fragile fruit, which should not be flattened in the package because it spoils in a few hours.


& # 8211 for countertop - 5 eggs, 125 g sugar, 80 g flour, salt

& # 8211 for cream- 500 g mascarpone, 60 g vanilla powdered sugar, 100 g bitter chocolate, 400 ml cream, 1 apricot compote (800 ml), chocolate decoration

Place a sieve on a bowl, pour the compote and drain the apricots. Rub the yolks with the sugar until they become creamy. Add the flour and mix well. Mix the egg whites with a pinch of salt and incorporate into the yolks, stirring lightly with a spoon. Wallpaper a cake form (26 cm in diameter) with baking paper and spread half of the composition. Put in the preheated oven over medium heat for 15 minutes. Cool on a grill. Do the same with the rest of the composition, obtaining two sheets of countertop.

Break the bitter chocolate into pieces, put in a saucepan, pour 100 ml of cream and stir over low heat until melted. Pour into a bowl and cool.

Mix the mascarpone cheese with the powdered sugar, add the chocolate and mix well. Mix the whipped cream and incorporate it into the mascarpone composition.

We remove the papers from the countertops. On a plate we place a sheet of countertop, spread 1/3 cream and cover with apricots. Spread 1/3 cream evenly on top and cover with the second sheet of countertop. Spread the remaining cream and sprinkle with chocolate decoration. Put in the fridge until the next day. We portion and serve.


& # 8211 for countertop - 5 eggs, 125 g sugar, 80 g flour, salt

& # 8211 for cream- 500 g mascarpone, 60 g vanilla powdered sugar, 100 g bitter chocolate, 400 ml cream, 1 apricot compote (800 ml), chocolate decoration

Place a sieve on a bowl, pour the compote and drain the apricots. Rub the yolks with the sugar until they become creamy. Add the flour and mix well. Mix the egg whites with a pinch of salt and incorporate into the yolks, stirring lightly with a spoon. Wallpaper a cake form (26 cm in diameter) with baking paper and spread half of the composition. Put in the preheated oven over medium heat for 15 minutes. Cool on a grill. Do the same with the rest of the composition, obtaining two sheets of countertop.

Break the bitter chocolate into pieces, put in a saucepan, pour 100 ml of cream and stir over low heat until melted. Pour into a bowl and cool.

Mix the mascarpone cheese with the powdered sugar, add the chocolate and mix well. Mix the whipped cream and incorporate it into the mascarpone composition.

We remove the papers from the countertops. On a plate place a sheet of worktop, spread 1/3 cream and cover with apricots. Spread 1/3 cream evenly on top and cover with the second sheet of countertop. Spread the remaining cream and sprinkle with chocolate decoration. Put in the fridge until the next day. We portion and serve.


& # 8211 for countertop - 5 eggs, 125 g sugar, 80 g flour, salt

& # 8211 for cream- 500 g mascarpone, 60 g vanilla powdered sugar, 100 g bitter chocolate, 400 ml cream, 1 apricot compote (800 ml), chocolate decoration

Place a sieve on a bowl, pour the compote and drain the apricots. Rub the yolks with the sugar until they become creamy. Add the flour and mix well. Mix the egg whites with a pinch of salt and incorporate into the yolks, stirring lightly with a spoon. Wallpaper a cake form (26 cm in diameter) with baking paper and spread half of the composition. Put in the preheated oven over medium heat for 15 minutes. Cool on a grill. Do the same with the rest of the composition, obtaining two sheets of countertop.

Break the bitter chocolate into pieces, put in a saucepan, pour 100 ml of cream and stir over low heat until melted. Pour into a bowl and cool.

Mix the mascarpone cheese with the powdered sugar, add the chocolate and mix well. Mix the whipped cream and incorporate it into the mascarpone composition.

We remove the papers from the countertops. On a plate we place a sheet of countertop, spread 1/3 cream and cover with apricots. Spread 1/3 cream evenly on top and cover with the second sheet of countertop. Spread the remaining cream and sprinkle with chocolate decoration. Put in the fridge until the next day. We portion and serve.


& # 8211 for countertop - 5 eggs, 125 g sugar, 80 g flour, salt

& # 8211 for cream- 500 g mascarpone, 60 g vanilla powdered sugar, 100 g bitter chocolate, 400 ml cream, 1 apricot compote (800 ml), chocolate decoration

Place a sieve on a bowl, pour the compote and drain the apricots. Rub the yolks with the sugar until they become creamy. Add the flour and mix well. Mix the egg whites with a pinch of salt and incorporate into the yolks, stirring lightly with a spoon. Wallpaper a cake form (26 cm in diameter) with baking paper and spread half of the composition. Put in the preheated oven over medium heat for 15 minutes. Cool on a grill. Do the same with the rest of the composition, obtaining two sheets of countertop.

Break the bitter chocolate into pieces, put in a saucepan, pour 100 ml of cream and stir over low heat until melted. Pour into a bowl and cool.

Mix the mascarpone cheese with the powdered sugar, add the chocolate and mix well. Mix the whipped cream and incorporate it into the mascarpone composition.

We remove the papers from the countertops. On a plate place a sheet of worktop, spread 1/3 cream and cover with apricots. Spread 1/3 cream evenly on top and cover with the second sheet of countertop. Spread the remaining cream and sprinkle with chocolate decoration. Put in the fridge until the next day. We portion and serve.


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