Apricot Marmalade
by Editorial Staff
Apricot puree and agar make a great marmalade! Such a dessert keeps its shape remarkably, has an attractive appetizing appearance and pleasant taste.
Cook: 3 hour
Servings: 4
Ingredients
- Apricots – 500 g
- Sugar – 150 g
- Agar-agar – 10 g
- Water – 250 ml
Directions
- Wash the apricots, divide them into halves, and remove the seeds. Place the peeled apricots in a heavy-bottomed saucepan.
- Add 3 tablespoon. tablespoons of water and sugar, start heating over low heat, covering the pan with a lid.
- When the juice begins to stand out, you can increase the heat to medium, mix the apricots with sugar and cook until the apricots soften and the sugar is completely dissolved.
- Place the agar-agar in a thick-bottomed saucepan. Heat the remaining water to a warm state (35-36 degrees) and add to the agar-agar. While stirring, heat until the agar dissolves and the first signs of boiling appear (small bubbles should appear).
- Whisk the softened apricots with a blender until smooth and smooth.
- Pour in hot agar solution and mix. Set aside to cool slightly.
- Line a mold of suitable size with parchment paper and fill with apricot paste. I have a square ceramic mold with a side of 18 cm.
- Let the mixture cool. Then the marmalade can be sent to solidify in the refrigerator, but thanks to agar-agar, it will solidify even at room temperature in just 1-2 hours. Remove the frozen apricot marmalade from the mold, cut it into portions.
Enjoy your meal!
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