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Non-illustrated recipe

Apricot Fruit Paste

  • For : real fans
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Ingredients for Apricot Fruit Paste :

  • 300 g apricot pulp
  • 15 g pectin
  • 300 g sugar
  • 1 knob of butter
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Technical stages for Apricot Fruit Paste :

  • Warm up the apricot pulp and add the pectin and sugar. Bring the temperature to 108°C or 226°F (use a sugar thermometer) and add a knob of butter.
  • Pour on a lightly greased baking sheet. Cool down. Cut in rectangles or cubes.
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