Apricot

With its rich rusty orange color and velvety mouth-feel, this common fruit is uncommonly flavorful. Made with a variety of field-ripened apricots, the delicious Apricot puree from The Perfect Purée of Napa Valley possesses each variety's finest floral aroma and characteristics. A natural for classic pastry recipes, Apricot puree makes an ideal base for sorbet and ice cream as well as savory sauces for pork and chicken. We’ve provided easy recipes for delicious desserts, cocktails, beverages, and sauces – perfect for entertaining or creating family favorites.




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Featured Recipe

Apricot Pate de Fruit

Yield: 50 1" pieces
    • 16 oz. The Perfect Purée Apricot,  thawed
    • 8 oz. sugar
    • 3 oz. liquid pectin
    • 6 oz. sugar
    • 1 cup superfine sugar

Method:
1. In a heavy saucepan bring Apricot and sugar to 222° F.
2. Add in the liquid pectin and sugar and continue to cook to 230°F.
3. Transfer to a 1/3 hotel pan and cool to room temperature.
4. Cut into 1" cubes.
5. Coat with the superfine sugar.

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