Ingredients
- Filling
- 681g (1.5 lbs) Fresh Apricots
- 227g (½ lb) Sugar
- 1.2g (¼ tsp) Salt
- 7.5g (2 tsp) NH Pectin
Equipment
- Blender
- Superbag 250 Micron
- Heavy Bottom Pot
- Silicon Spatula
- Pastry Brush
Timing
Active Time: 30 Minutes
Total Time: 1 Hour
Yield
1 Pint
-
Prepare Apricots
Remove the pits and stems from the apricots.
Place the apricots in a blender and blend on medium high until liquified.
Pour the blended apricots into a pan and add the sugar and salt.
Cook the mixture over medium heat until it comes to a simmer. At this point it will become less opaque and take on a deeper orange color. Cook the mixture for 2-3 minutes at a simmer.
-
Strain and Add NH Pectin
Strain the mixture through a 250 micron superbag.
Reserve 500g of the liquid and pour it into a clean blender.
Blend on medium speed until the liquid creates a vortex. Gently sprinkle in the NH pectin and blend on high for 2 minutes.
Pour the mixture into a clean pan over medium high heat and cook until it reaches a boil.
-
Store and Serve
You can use the nappage immediately or cool it and keep it refrigerated.
To use the nappage simply reheat it and use a pastry brush to glaze fruit on fruit tarts or various pastries. The glaze will set within minutes to give a stunning shiny coat to your dishes. This can also be used as a filling or a spread.
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