Apricots – Three Things
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- g 3,500 apricot (s) or apricots, fully ripe
- Not-from-concentrate juice your choice, to fill up
- 4 sachets Gelierfix 3: 1 ( sachets 25g)
- g 1,200 suar, brown or white
- 2 tablespoon ascorbic acid, (vitamin C powder); alternatively citric acid
- 1 tablespoon vanilla powder for the st variant
- 200 g chocolate, white, rouhly chopped, possibly couverture for the 2nd variant
- 200 g marzipan raw mixture, rouhly diced for the 3rd variant
- possibly cardamom
- possibly cinnamon
- possibly liqueur
Print Recipe
Pin Recipe Instructions
- 12 Twist-Off © glasses à 400-450g, rinsed at the boil (pour boiling water over the lid).
- Wash the apricots, dry them, cut them in half, remove the seeds and cut away any damaged areas.
- Weigh, add about 3500g with not-from-concentrate juice, slowly bring to the boil.
- In the meantime, mix the sugar, gelation fix and ascorbic acid together well, otherwise there will be lumps.
- Puree the boiling apricot mixture with a magic wand, add the sugar mixture, stir again with a magic wand to homogenize. Bring to the boil again, boil through for approx. 1 min., Make a gelling test, put 1 teaspoon of jam on a saucer, should be of a pleasantly firm consistency after 1-2 minutes in the refrigerator. Otherwise simmer for another minute, stirring constantly. Turn down to the lowest setting, skim carefully if necessary, put foam in a separate bowl and consume soon.
- Fill the first 4 glasses, ideally pouring them into a mixing bowl with a good pouring spout.
- Melt 200g of white chocolate in the meantime, that works well in the microwave.
- Transfer half of the remaining fruit mixture into the mixing bowl with a good pouring spout; Stir in the melted white chocolate, if necessary help with the magic wand.
- Add the marzipan raw mixture, roughly diced, to the remaining fruit mixture.
- Fill the next 4 glasses with the chocolate fruit mass, if desired, add freshly ground cardamom or cinnamon to the individual glasses.
- Fill the last 4 glasses with the marzipan fruit mixture. A shot of orange liqueur or another spirit can also be poured into individual glasses here.
- Without much effort you can now have 3 different jams, which are quite low in sugar and therefore lower in calories compared to the bought one.
- Annotation:
- 4 bags of Gelierfix are used, although 3 would be sufficient according to package. Apricots don`t gel very well, so the amount has been increased.
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