Fruit pastes

Apricot Fruit Paste

Name: Apricot Fruit Paste
Prep time: 20 min
Total time: 20 min
Yield: 1173 g
Cuisine: French
Ingredients: 500 g Apricot purée; 450 g Caster sugar; 50 g Caster sugar; 150 g Glucose syrup; 15 g Yellow pectin; 3 g Citric acid; 5 g Water

Ingredients

Target weight (g)g

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IngredientsWeightUnit costCost

Apricot purée

g€/kg

Caster sugar

g€/kg

Caster sugar

g€/kg

Glucose syrup

g€/kg

Yellow pectin

g€/kg

Citric acid

g€/kg

Water

g€/kg

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Preparation steps

1
Heat the apricot purée to 40°C.
2
Add the sugar (2) + pectin mix, bring to a boil.
3
Incorporate sugar (1) + glucose gradually.
4
Cook to 107°C, stirring.
5
Dissolve citric acid in water, add off the heat.
6
Pour into an oiled frame, 1 cm thick.
7
Let set 12h.
8
Cut, coat in granulated sugar.

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Nutritional values

Per 100g

Calories

234.2 kcal

Protein

0.3 g

Carbs

58.3 g

Sugars

51.2 g

Fat

0.0 g

Saturated fat

0.0 g

Fiber

0.6 g

Salt

0.0 g

Other recipes in the same category

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