Apricot confit
This is a lovely way to preserve fresh apricots for longer. You can easily add flavours to the syrup.
Ingredients
| 4 | apricots |
| 100 g | sugar |
| 200 g | water |
| 30 g | glucose |
Instructions
- 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.