DRIED APRICOT 300G
Abricots
4,30 €
14,33 €
/
kg
Apricots
Our apricots are rich in potassium, dried by the Turkish sun and packed by hand in our recyclable poplar wood baskets!
Ingredients
Dried apricots, preservative: sulfur dioxide . Information in bold is intended for people with intolerances or allergies.
Apricots origin: Türkiye
NUTRITIONAL SUPPLY
Average NUTRITIONAL SUPPLY per 100g
| Energy | 1195 kJ/282 kcal |
| Fat | 0.4g |
| Of which saturates | 0.09g |
| Carbohydrates | 63g |
| Of which sugar | 42g |
| Fiber | 6.2g |
| Proteins | 3.1g |
| Salt | 0.05g |
| Magnesium | |
| VNR percentage | 49 |
| Copper | |
| Iron | |
| Manganese | |
| Phosphorus | |
| Potassium | 983 mg |
| Vitamin B6 | |
| Vitamin E | |
| Calcium | |
| AR percentage | |
| Proteins | 3.1g |
Livraison
Livraison gratuite à partir de 40€
Livraison rapide : 2 à 3 jours ouvrés le lendemain de l’expédition
Paiement sécurisé
Paiements sécurisés par CB
Recettes associées
Toutes les recettes
Crispy winter fruit chaplain
Preheat the oven to 190°C (th. 6-7).
Wash all the fruit.
Cut the apples into large 2 cm cubes without peeling them.
Peel the pears and cut them equally.
Brush a sheet of pastry with melted butter and sprinkle with icing sugar.
Then place the diced apples and pears and 1/2 apricots in the center.
Sprinkle everything with flaked almonds and raisins , then sprinkle with marsala.
Close the foil by folding the edges and hold it in place using a wooden pick.
Place the papillotes on a baking tray and cook them for 10 minutes at 190°C.
Taste the chaplains immediately.
Contised pork medallion with dried fruits, leek fondue
Cut the leeks in half lengthwise and wash them in cold water.
Remove the green part and finely slice the rest.
Heat 30g of butter in a pan without coloring it, then add the leeks and a pinch of salt, cook over low heat for 10 minutes.
At the end of cooking, add 15cl of cream and ground pepper.
Preheat the oven to 180°C.
Cut the pork tenderloins into 12 medallions.
Finely dice the dried apricots , raisins and hazelnuts , then mix them.
Cut the pork medallions in the center, making a pocket, then stuff it with the dried fruit mixture.
Salt and pepper.
Heat cooking oil in a pan and sear both sides of the medallions.
Then remove them from the pan and place them on a baking sheet, then finish cooking in the oven at 180°C for 6 to 8 minutes.
Deglaze the pan with the white wine, add 30g of butter then 5cl of cream and let reduce.
Adjust seasoning.
Serve this sauce with the medallions and leeks.
Lamb skewers apricot tagine style
Peel the onions and roughly chop them.
Remove the core and lightly degrease the leg of lamb then cut it into cubes measuring approximately 1 cm on each side.
In a chopper, on a medium grill, pass the onions, dried apricots and rosemary leaves to obtain a paste. Mix and add the olive oil, honey, cinnamon and sesame seeds .
Place the lamb cubes in this dough and leave to marinate.
Collect the lamb cubes and put them on skewers. In a very hot pan, add a drizzle of olive oil and grill the skewers on each side.
Enjoy without delay.
