Apricot purée

Apricot purée

By
From
French Lessons
Makes
500 ml
Prep
5 mins
Cooking time
15 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
500g apricots
120ml water

Method

  1. Cut the apricots in half and remove the kernels. Place in a saucepan with the water and simmer over a high heat for 10–15 minutes until the fruit is soft and dryish. Remove from the heat and whiz to a purée in a blender. Push through a fine sieve to remove any skins or fibrous matter.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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