Homemade Top-Quality Apricot Jam The fruit variety we use is the Red Apricot from the Roussillon region (South West of France) – it is full of vitamin A, phosphorus, magnesium and beta carotene.
Being a classic version of breakfast, you can also enjoy it on top of desserts, or with some old Cantal cheese!
An idea of recipe – The Apricot Jam Tiramisu
Ingredients (for 6 persons)
For the base: 250g of mascarpone / 500g of apricots / 12 dry biscuits / 1 jar of apricot jam / 3 eggs / 80g of powder sugar / 10 cl of water / salt
Start with stoning out the apricots and then cut them into little cubes.
Crush the biscuits with a spoon.
Pour the water onto 4 spoons of apricot jam and mix.
Put 1 minute into the microwave so as to get a sort of coulis / sauce.
With the eggs, separate the yolks from the white into two different bowls.
Whip up the eggs white with a pinch of salt.
Then mix the yolks with sugar, mascarpone and the quantity left of coulis.
Mix with the whipped white so as to get a light mousse.
Cover with a layer of biscuits, then with apricots cubes.
Pour the coulis onto apricots.
Leave for 2 hours minimum in the fridge, serve, and enjoy!
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