Fontinella Apricot Halves in Juice 2.5kg

Apricot Halves in Juice

Sweet, juicy and wonderfully versatile, Fontinella Apricot Halves in Juice 2.5kg are a handy ingredient for everything from homemade fruit desserts to everyday baking. These tender apricot halves have a lovely golden-orange colour, a soft, succulent texture and a naturally fruity flavour, with just enough sweetness to make them particularly enjoyable in puddings and pastries.

Prepared and ready to use, these tinned apricot halves take the fuss out of preparing fresh fruit, especially when apricots aren't in season. They're delicious arranged over a classic French apricot tart, baked into a buttery sponge cake or gently warmed with a little vanilla to serve alongside ice cream. Their delicate sweetness also works beautifully with almonds, pistachios, honey and creamy mascarpone.

The generous 2.5kg tin is particularly useful when baking for a crowd or preparing larger batches of desserts. Try adding the apricots to a traditional fruit crumble, layering them into a trifle or serving them with thick Greek yoghurt and toasted nuts for a simple breakfast.

Key Features:

• 5kg tin of Fontinella Apricot Halves.
• Halved apricots for convenient portioning.
• Packed in water and sugar.
• Large catering-size format.
• Convenient alternative to preparing whole fresh apricots.
• Suitable for sweet and savoury recipe preparation.

Recipe Inspiration:

• French Apricot & Almond Tart: Arrange drained apricot halves over a buttery pastry case filled with almond frangipane, then bake until golden and finish with a light apricot glaze.
• Apricot & Pistachio Upside-Down Cake: Layer apricot halves in a cake tin with a little brown sugar, cover with pistachio sponge batter and bake until beautifully caramelised.
• Apricot & Vanilla Crumble: Combine apricot halves with vanilla and lemon zest, top with a buttery oat crumble and bake until bubbling and golden.
• Apricot & Mascarpone Breakfast Pots: Layer chopped apricots with whipped mascarpone, Greek yoghurt and crunchy granola, then finish with toasted flaked almonds.

Should you drain tinned apricots before using them in cakes and pastries?

For most cakes, tarts and pastries, draining the apricots thoroughly is recommended. Excess liquid can make pastry soggy or affect how evenly a sponge bakes. For particularly delicate bakes, gently pat the fruit dry with kitchen paper before arranging it over the batter or pastry.

Can you use the liquid from tinned apricots in recipes?

Yes, the packing liquid can be useful in desserts, provided its sweetness suits the recipe. Try reducing it gently in a saucepan to create a light fruit glaze, adding a little to a fruit compote or using it to moisten sponge layers. Taste before adding extra sugar, as the liquid already contains some sweetness.

Why are apricots often paired with almonds in French baking?

Apricots and almonds have complementary flavours, with the fruit's gentle acidity balancing the rich, nutty character of almonds. Almond frangipane also provides a soft, buttery base that works particularly well with the moisture of baked fruit. This combination is a classic in French fruit tarts and traditional European cakes.

Ingredients:

Apricot Halves, Water, Sugar, Antioxidant: ascorbic acid

Allergens highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.