Apricots Halves - Frozen - IQF
Imported apricots halves flash frozen upon harvest (individually quick-frozen - IQF).
These apricots result from a strict selection process by the producers and picked when fully ripe and carefully washed, classified, and then frozen as close as possible to where they were harvested to maintain all their organoleptic properties.
Apricots are low in calories and fat while also an excellent source of vitamins A and C, has antioxidants, and most notably flavonoids. They help protect your body from oxidative stress, which is linked to many chronic diseases and also an xcellent source of beta carotene, lutein, zeaxanthin, and vitamins E that protect your eyes against damage.
Apricot Dream - (Apricot Almond Brownies)
*recipe by Boiron
Serves 1 person
150 g Apricot halves
13 g Frozen Lemon fruit purée
135 g Egg yolk
112 g crystal sugar
45 g Melted butter
180 g Almond powder
50 g Pistachios
135 g Egg white
112 g crystal sugar
Beat the egg yolks with the granulated sugar to obtain a foamy mixture. Pour in all the ingredients except egg whites and granulated sugar and mix. Whisk the egg whites with the granulated sugar until firm and carefully fold into the mixture. Spread this mixture on a metal sheet covered with a pastry sheet and cook in the oven at a low temperature.
In the freezer at 0°F (–18°C) or below.
Note: Frozen items, especially for fruits, have the tendency to clump together. It is advisable to thaw the fruits in advance a few hours before use.
Defrosting and Thawing:
Remove from the freezer and put only needed amount to defrost in a secure plastic bag or lidded plastic container.
Place newly-packed fruits in the refrigerator. Slow defrosting from 6-15 hours is preferred.
After, put the pack in a container filled with cold water to make defrosting faster.
Avoid running frozen fruits under water or microwaving for defrosting to keep from mushy and soggy textures.
After defrosting, this product reacts like a fresh product. Do not refreeze.