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| APRICOT. |
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| HOW TO PREPARE IT |
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Given his exquisite sweetness and his perfumed fragrance, the apricots are consumed principally like fresh fruit well mature, so if they are consumed when they are still green they turn out to be indigestible. Of the latter form, green and slightly hard, they can be cooked to use of filling in cakes and in froth, or to be pickled by vinegar and nails to prepare an excellent seasoning as accompaniment of the ham or of cold meats.
If they are big and fresh air, they can get ready on a puff pasta and make a cake. Also they can be poached by sugar and macerate in the same proportion of brandy and syrup.
In some places there usually allow to dry off without bone and are obtained the acquaintances "dried apricots", much consumed in our country from the first of September and especially in Christmas.
In Austria, the Knoedels or pastas of apricots are typical, that is prepared from the fruit fresh and bare, wrapped in a thin pasta that next is poached and is accompanied on melted warm butter.
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