Apricot Roaster Recipe for better Apricot Compote
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
My exciting apricot roaster recipe is presented to you in this article. For me the “roaster” is definitely the better compote.
However, we do not want to do any name-dropping 🙂 and I will tell you what this preparation is all about in the following.
Today I prepared my fruits directly in the fire. I like the open fire as a heat source, it reminds me of my childhood in Bavaria.
Back then, when I was young, I had prepared roast pork for the family on the kitchen witch heated with wood.
For cooking on the fire in the garden, cast iron pots have proven to be very useful. Handling these original kitchen utensils is not easy.
Elsewhere I will deal with this in detail and show you the best tips for burning in the cast iron pots and how to use Dutch Oven pots.
Back to the roaster: The preparation takes less than 15 minutes and you get the most delicious fruits on your plate.
In summer, you can serve a vanilla ice cream with your barbecue. The fruits also go well with pancakes, Kaiserschmarrn, game dishes, sauerbraten, roast duck and goose.
If you have any questions while reading or cooking, please feel free to use the comment function at the bottom of the page. For now, have fun while tasting and good luck!
Table of Contents
1. Recipe Apricot Roaster
You will find the further steps for this simple dessert below. I wish you good luck!
Cooked, photographed and written down by chef Thomas Sixt.
Simple instructions for apricot roaster or apricot compote.
|50||g||butter (I use clarified butter.)|
Wash the apricots under cold running water and dry them.
Cut the washed apricots in half.
Using light pressure with your fingers, loosen the apricot stone from the apricot half and remove it.
Halve all apricots, stone them and put them in a pot.
Finely grate the peel of half the lemon and add to the fruit.
Squeeze the lemons and add the lemon juice to the fruit.
Halve the vanilla pod lengthwise and scrape out the seeds.
Add the vanilla pulp and the pod to the fruit.
Add the Cointreau and sugar to the fruit and let the fruit steep or marinate for 20-40 minutes.
Light the fire in the garden in the fire bowl.
Cook the prepared fruit preparation in a saucepan with the butter on a low heat.
2. Calories and Nutritional Values
3. Apricot Roaster, where Does the Name Come From?
We know the term “roaster” from Czech and Austrian cuisine. In some regions of Lower Bavaria the word also appears. But what is the meaning of “fruit roaster”?
3.1 Difference roaster and compote
Almost no water is used in the preparation of roaster. The fruits steam in their own juice. Plums, sour cherries and apricots are popular fruits.
Further ingredients are sugar and lemon, and depending on the fruit, selected spices such as cinnamon and cloves. The addition of sugar is about 10% (sweet fruits) and about 25% (sour fruits).
When preparing compote, we boil the fruit in liquid. Depending on the method of preparation and the fruit, we use water, syrup, wine or fruit juice. As I understand it, the sugar content of stewed fruit is higher in traditional cooking than in roasting.
Steaming the fruits in their own juice produces a great fruit taste. I like to add some butter. It flatters the fruit!Suggests cook Thomas Sixt
You’d rather make jam? Apricot jam I’ll show you elsewhere!
4. Cooking Apricot Compote on the Open Fire
What makes cooking over an open fire so appealing? I can explain it to you: First of all, it’s the most natural way to prepare food and secondly, “making fire” takes us out of the daily grind.
I put my grill in the cellar a long time ago and prefer to use the fire bowl. Sometimes I start directly with wood or first with charcoal. In any case, there is always time after dinner for a wonderful relaxation phase around the campfire.
The prepared meals have a completely different energetic effect for me. At the same time, wonderful aromas are formed, which we miss on an electric or gas stove.
Fire cuisine conjures up ingenious and unforgettable flavours!Tipp from cook Thomas Sixt
5. Tips for Perfect Apricot Compote
The art of cooking allows everything that tastes good. Here are a few tips for the ingredients and preparation, which bring out an incomparable taste:
- Marinate the fruit for 30 minutes before preparation.
- Use brown whole cane sugar
- You can add lemon peel
- Scrape out the real vanilla pod and the pith, cook the pod as well
- Finish the fruit with Cointreau or Grand Marnier – rum is too strong for apricots
- Add butter or ghee, this balances the acidity of the fruit
- Be economical with cinnamon in summer, it fits better for me in autumn and the cold season
Let us now turn our attention to the recipe…
Marinate the fruit and give it some time. The aromas will then develop magnificently!Says chef Thomas Sixt
6. Further and Matching Ideas
Comments, Cooking Questions and Answers
Below you can write to me directly.
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