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Apricot compote

Apricot compote

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Apricot compote:

Cut the apricots in half and remove the seeds. Keep them in cold water for about 2 hours (apricots should not be stained or spoiled because the compote will spoil. Place the halves in a 720-800 g jar and put 4 lg on top sugar, a tip of a preservative knife and fill the jar with water. Place the jars in a saucepan with water, on the bottom of which I put a towel, then cover the jars with another and bake for 30-45 minutes, until the sugar dissolves.


Mascarpone cake, chocolate and apricot compote

& # 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.

Good appetite! (if you liked it leave a comment)


Preserved apricot cake

& # 8211 4 eggs, 1 apricot compote (800 ml), 100 g dehydrated apricots, 200 g raw sugar, 50 g vanilla powdered sugar, 300 g flour, 1 sachet baking powder, 125 g margarine at room temperature, 100 ml milk, 10 g gelatin, 250 ml cream, water, salt

Finely chop the dehydrated apricots. Drain the apricots from the compote and strain. Mix the flour with the baking powder. Rub the margarine well, add the yolks, sugar and mix until the composition becomes creamy. Put the flour alternately with the milk, add the dehydrated apricots and mix well. Spread evenly in a tray lined with baking paper. Put in the preheated oven over medium heat for 20-25 minutes (toothpick test) then cool. Remove the paper and place on a platter. Soak the gelatin in 4 tablespoons of cold water for 10 minutes then dissolve it on low heat, taking care not to boil it, for about 1 minute. Cool and incorporate into the mashed apricots. Mix the whipped cream, mix with the apricots and spread over the counter. I garnished with candy colored sugar decor We put in the fridge for 2 hours. We portion and serve.

Good appetite! (if you liked it leave a comment)


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  • Oilseeds and fruits
  • vegetables
  • Flour and cereals
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Delicious apricot compote

Simple. That would be the word that characterizes this way of preparation.
Take the apricots and peel them. Cut them in half and place them on top of each other, in jars, with the bulging side up.


It's time to make the syrup. Put water, sugar and vanilla in a saucepan and place on the fire. Stir until melted and bring to a boil. After they have melted, put the syrup to cool.

Now, pour the cold syrup over the apricots, enough to cover them, up to 2-3 cm under the mouth of the jars.


If the apricots are stronger, put them whole and you need bigger jars, because there is a lot of space between them.


Delicious apricot compote

Simple. That would be the word that characterizes this way of preparation.
Take the apricots and peel them. Cut them in half and place them on top of each other, in jars, with the bulging side up.


It's time to make the syrup. Put water, sugar and vanilla in a saucepan and place on the fire. Stir until melted and bring to a boil. After they have melted, put the syrup to cool.

Now, pour the cold syrup over the apricots, enough to cover them, up to 2-3 cm under the mouth of the jars.


If the apricots are stronger, put them whole and you need bigger jars, because there is a lot of space between them.


Delicious apricot compote

Simple. That would be the word that characterizes this way of preparation.
Take the apricots and peel them. Cut them in half and place them on top of each other, in jars, with the bulging side up.


It's time to make the syrup. Put water, sugar and vanilla in a saucepan and place on the fire. Stir until melted and bring to a boil. After they have melted, put the syrup to cool.

Now, pour the cold syrup over the apricots, enough to cover them, up to 2-3 cm under the mouth of the jars.


If the apricots are stronger, put them whole and you need bigger jars, because there is a lot of space between them.


Delicious apricot compote

Simple. That would be the word that characterizes this way of preparation.
Take the apricots and peel them. Cut them in half and place them on top of each other, in jars, with the bulging side up.


It's time to make the syrup. Put water, sugar and vanilla in a saucepan and place on the fire. Stir until melted and bring to a boil. After they have melted, put the syrup to cool.

Now, pour the cold syrup over the apricots, enough to cover them, up to 2-3 cm under the mouth of the jars.


If the apricots are stronger, put them whole and you need bigger jars, because there is a lot of space between them.


Delicious apricot compote

Simple. That would be the word that characterizes this way of preparation.
Take the apricots and peel them. Cut them in half and place them on top of each other, in jars, with the bulging side up.


It's time to make the syrup. Put water, sugar and vanilla in a saucepan and place on the fire. Stir until melted and bring to a boil. After they have melted, put the syrup to cool.

Now, pour the cold syrup over the apricots, enough to cover them, up to 2-3 cm under the mouth of the jars.


If the apricots are stronger, put them whole and you need bigger jars, because there is a lot of space between them.


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