French Apricot Paste – It’s Like Candy!


Monique wrote from France: "La pâte d’abricot is apricot paste.  It’s like candy.  Here’s how you make it:

Recipe for Apricot Paste

1. Peel apricots and cover them with water in a pot. 

2. Cook them until heated. 

3.  Purée the mixture until smooth. 

4.  Weigh the mixture and add sugar in an amount equaling the weight of the apricot mixture. Stir.

5.  Cook the mixture again on low heat until transparent.  (Be very careful when it’s cooking with the sugar because it bubbles and if it splatters on you, it can stick to your skin and burn.)   

6.  Pour into little molds.  Let cool until set.

Many thanks to Monique Palomares for sharing this recipe with us!  Monique works with me on the French and Spanish versions of Mama Lisa’s World.

This article was posted on Thursday, June 16th, 2011 at 6:56 pm and is filed under Apricot Paste, Countries & Cultures, Cuisine, Desserts, France, French, French Cuisine, Languages, Recipes of the World. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

3 Responses to “French Apricot Paste – It’s Like Candy!”

  1. Lynette Says:

    Thank you for the recipe. Had trouble finding a recipe but this what I was going to do as I had 6Kg apricots given to me. As I have made Quince Paste I had a recipe for this which I would have used if I did not find this one. the only difference my recipe for quince this did not had to be pureed. So I will use this one, as I am open to fresh ideas. I have already preserved some of the apricots.

  2. Sherrie Says:

    I tried this recepie it taste’s really good but mine didn’t set very firm, it was on for about 8 hrs… Wonder if I did something wrong..

  3. Monique Says:

    Maybe too much water? You’ll also want to allow it to dry for at least a couple of days and it won’t be very hard unless you let it dry for months (which I suppose you don’t want). Some recipes include a little pectine, other recommend jam sugar where pectine is included.
    My mom used to make quince paste, at first it was soft and a rich orange color but after some months (she would make a big lot of it!) it was hard and quite brown.

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