Essentials

FRUIT

APRICOT COMPOTE

Restaurants

Unit of measure

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Ingredients

  • 500 g Apricot purée
  • 600 g ABSOLU CRISTAL NEUTRAL GLAZE
  • 80 g Lemon juice
  • 800 g Apricots (diced)
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For
g

Recipe

Mix the purée with the ABSOLU CRISTAL and lemon juice.

Gently stir in the diced fruit.

Store in the refrigerator.

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