Caramanfruit Apricot Puree

Apricots in pastry making: a fruit that deserves better than store-bought jam

Apricots are a generous but temperamental fruit. Too early, they're mushy and tasteless. Too late, they turn to mush before they even reach your bowl. With Caramanfruit purée, this problem is a thing of the past: you get the same texture, the same intense flavor, and the same perfect balance of sweetness and acidity every time. And because it's stabilized with ascorbic acid—simply vitamin C—it retains its beautiful orange color without turning brown or oxidizing.

Ideas for using it right away

• An apricot insert at the heart of a vanilla or almond entremets: a combination reminiscent of a modern version of the Bourdaloue tart
• A light mousse to garnish summer verrines, with a few pistachio pieces on top.
• A fruity and delicate filling for apricot-rosemary or apricot-vanilla macarons
• A glossy glaze on a fruit tart or cheesecake, glazed while still warm and left to set in the refrigerator
• A quick sorbet with a little lemon juice and invert sugar for a professional result
• A warm sauce to accompany pan-seared foie gras or duck breast — apricots love savory as much as sweet.

The doypack: the format that changes lives

No more cans you never finish, jars taking up space, and leftovers drying out in the corner of the fridge. The Caramanfruit doypack with a resealable lid is the perfect format for portion control:

• You take what you need, you close it, you put it away.
• It stands upright all by itself in the fridge or the cupboard
• And as with all Caramanfruit purees, the remainder can be frozen into small cubes in an ice cube tray — ready-to-use portions that can be enjoyed as needed.

What you have in the doypack

• 90.9% French apricot
• Origin of fruit and finished product: France
• Sweetened and pasteurized for direct use
• Stabilized with ascorbic acid (E300) to preserve color and aromas
• Doypack packaging with resealable cap — practical, economical, zero waste

Ingredients) :

Apricot 90.9%, sugar, antioxidant: ascorbic acid E300