Cut the apricots into large cubes (cut in half, then cut each half in 4); mix the apricots, vanilla and sugar in an oven dish.
Bake in the oven at 180 °C for 20 mins.
Remove from the oven and allow to stand for a few minutes.
Once cooled a little, weigh the apricots and cooking juice, add to a blender bowl with 10% of liquid organic virgin coconut oil “L’Exotique” Sublim’ (e.g. for 220 g, use 22 g of coconut oil), and blend until smooth.
For an even smoother and creamier texture, strain through a sieve to remove the skin.
Put in a jar and store in the refrigerator.
Keeps for at least two weeks in the fridge.
If using a little more oil (12%), the resulting taste will be less tart and the consistency more that of a compote.
Use jam apricots.
Try adding a dash of lemon juice to the mixture, to taste.
Cru-nch-yyyyy!!! Above all else.
Whether for a picnic or a barbecue, this is the season to grill!
Enjoy hot or cold for an incomparable melt-in-the-mouth feel
A gorgeous salad of fresh, uplifting quinoa
A tea-time favourite
A risotto made with a black rice that has a delicate sandalwood/hot bread flavour.
Let’s start our recipe tour of the world Latino-style!
Adapt this recipe any way you like
A stylish and sophisticated “signature” mayonnaise
A delicious tart featuring a fine seasonal vegetable: endive, or endive.