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BIO Apricot Compote

Discover the BIO Apricot Compote with BIO-Apricots and BIO-Sugar for an intense aroma and long shelf life.

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BIO Apricot Compote

Recommended Organic Ingredients

Recommended Organic Ingredients
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Recipe
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  • BIO-Marillen Apricot Cubes
    5 kg
  • BIO-Sugar white (=BIO-Beet sugar from Austria)
    750 g
  • BIO-Lemon juice concentrate
    100 ml
  • BIO-Vanilla concentrate BS
    50 ml
  • Ascorbic acid, for organic recipes
    5 g

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Recipe Note

The BIO Apricot Roaster is a prime example of the use of high-quality ingredients that not only optimize the taste, but also the shelf life. Perfect for industrial production.

Dr. Robert Zach
Dr. Robert Zach

Geschäftsführung / CEO

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Preparation

This BIO Apricot Roaster stands out for its balanced sweetness and the use of high-quality organic ingredients, which provide a longer shelf life and an intense aroma.

Preparation of BIO Apricot Compote for 30 Servings

  1. Preparation of the apricots: Put 5 kg of BIO-Apricot Apricot Cubes in a large pot.
  2. Add sugar: Sprinkle 750 g of BIO-Sugar white (=BIO-Beet Sugar from Austria) evenly over the apricots.
  3. Add lemon juice: Stir in 100 ml of BIO-Lemon Juice Concentrate to enhance the acidity.
  4. Add vanilla: Stir in 50 ml of BIO-Vanilla Concentrate BS for a rich aroma.
  5. Cooking: Bring the mixture to a boil over medium heat and stir occasionally to prevent burning.
  6. Thicken: Let simmer for about 30 minutes until the mixture has thickened.
  7. Preservation: Add 5 g of ascorbic acid, for organic recipes, to maintain the color and extend the shelf life.
  8. Bottling: Fill the hot compote into sterilized jars and seal immediately.
  9. Cooling: Turn the jars upside down and let them cool completely.

Important: The apricot compote should be stored at room temperature and is shelf-stable for at least 12 months.

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