Apricot sauce
Composition / ingredients
30
servings:
Cooking method
Everything we need is already indicated in the recipe. We take the washed dried apricots, put them in cool water and keep them there for 2 hours without doing anything. After that, turn on the stove and put the pan with dried apricots on the fire. We monitor the heating in anticipation of the moment when the water begins to boil.
From this minute we count down 20 minutes, a little more or less, periodically checking the dried apricots for readiness. If everything is ready, it should be soft and pliable.
Softened dried apricots are rubbed through a fine stiff sieve, helping the case with a spoon. The past, crushed pulp, sprinkle with a cup of sugar and boil in a separate container for two minutes, stirring often, so that nothing burns. Apricot sauce is ready for reception!
From this minute we count down 20 minutes, a little more or less, periodically checking the dried apricots for readiness. If everything is ready, it should be soft and pliable.
Softened dried apricots are rubbed through a fine stiff sieve, helping the case with a spoon. The past, crushed pulp, sprinkle with a cup of sugar and boil in a separate container for two minutes, stirring often, so that nothing burns. Apricot sauce is ready for reception!
Calorie content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Dried apricots - 215 kcal/100g
- Uryuk - 290 kcal/100g
- Dried peaches - 254 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Ground coriander - 25 kcal/100g
- Clove pepper (allspice) - 263 kcal/100g
