Why are you now with the apricots cook,

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As I have time, Israel’s then President Shimon Peres in his garden (star no. 5/2011), he told, he would never have been able to understand why his mother in Poland, from the most magnificent garden of fruit cake baked. For him, it was fruit in the raw, fresh from the tree, a pleasure to the highest offer. It was in the conversation other than Peres’ culinary memories of youth to a country that the Germans, soon after his Emigration to the Shoah. So we came to the discussion of the mystery of baking and the realization that the sense of heating of fruits lies in their flavours intensify.

fruits are for the most part water. In the Levant, where they ripen in the sun, always, taste-intensive. In Central Europe, where it rains a lot (and where the sky in Peres’ memory was hazy), it may be worthwhile to reduce the water content. When baking fruit lose moisture, the ingredients condensed and intensified, also, by caramelization.

we Take the apricot. Only in the South, it tastes second to none from the tree (the best apricots come from the Hunza valley in Pakistan’s border region to China). Imported apricots are picked, usually early, and candidate for the heating.

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The apricot appears in this country in the 19th century. Century in the cookery books on (at least in the ones I have in my shelves, and the many) are. They usually act as a cake covering, compote or dumpling filling. The Oriental cuisine you like combined with meat, with lamb usually. But also fits poultry, you. Not least the pig does not love your company (of course in the Middle East). Here are a few simple preparations are now, how they fit in the summer. First of all, to a Dessert, in which the Oriental is combined to produce an aromatised fruit with cool yogurt.

300 ml of water, 100 ml of Apple juice, the juice of 1 lemon, 1 strip of biozitrone shell, 4-5 TABLESPOONS of maple syrup and the ground seeds from 6-8 Cardamom pods together and bring to a boil.

A pair of beautiful apricots in half and remove the pit and in the liquid a few(!) Minutes cooking time depends on variety and state of Ripeness of the fruit; the ripe, the cooking Time decreases.

The fruit with a slotted spoon and place in a bowl, the liquid is syrup-like reduce, back over the fruit and pour this over night in the fridge. The purpose of the night is that the flavors can properly penetrate.

Also on the eve of a Three-Finger-Zwack-saffron threads (don’t skimp on, you only live once) with 2 TABLESPOONS of hot water and pour over. 100 ml acacia honey with 1/2–1 TBSP rose water or orange water, and the saffron approach (including the threads) and pour over night in the fridge.

250 g Greek yoghurt (natural) with a bit of milk and mix in a serving bowl, add a few apricot halves, sprinkle with syrup belöffeln and with toasted almond slices and serve.

Of the delights of the Wachau

The beautiful Wachau, a ship-hour of electricity located upstream from Vienna on the Danube, is not only a great wine region, but also a main cultivation area for apricots, there’s Apricot fried and in the Form of a filled dumplings offered. I had several times the pleasure with large portions.

500 g floury potatoes, peel, boil, dampen and press press to process them while still warm with 170 g of flour, 25 g Butter, 1 Egg and salt to a smooth dough and form a thick roll. Small, tends to be tougher apricot half open, the seeds detach and 1/2 cube of sugar replace.

A pot of salted water and bring to a Boil. In another saucepan, melt 100 g Butter use and 125 g self-roasting grated bread crumbs easily (not a finished bread flour, it is usually salted; such a from the Baker, however).

The potato-dough to a 1/2–1 cm thick piece of cut and shape with fingers to a round disc. An apricot and you completely with the dough to enclose; the shell should be thin.

to cook The dumplings in boiling salt water for 5 minutes, using the slotted spoon, into the butter crumbs, roll around, and when Applied to sugars.

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Bert gamer beat roast chicken with apricots

A roast chicken is to prepare, wash it well, dry the inside with salt and pepper, foreign oil, and generously with sea salt sprinkle. It in a furnace, the solid Form initially for 15 minutes at 220 degrees, then for 20 minutes at 180 degrees, and finally for 40 minutes at 150 degrees in the oven (no convection). The breast meat to protect in Phase one with a double-folded triangle of aluminum foil; then remove it. After Phase one, 250 ml of white wine in the ovenware make pour, about 30 g of Butter and add the chicken beschöpfen every 10 minutes.

ripe apricots in half and remove the seeds. The apricots during the last 15 minutes in the Garform place.

take The juice of the chicken from its Interior in the Garform run the chicken under tin foil and leave to rest. The apricots, take out and store. The roast juice in a sauté pan and bring to a boil and season with salt, pepper and lemon to taste, with a bit of flour to butter (flour and Butter at room temperature 50 : 50 mix) to bind, the apricots give it back. The chicken carving, and with rice, apricots and chopped pistachios serve sprinkled.

topics in this article, apricots, Shimon Peres and main course bake cook Israel star mother Poland dessert Central Europe China

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Steve King
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