We take care af our Apricots for all the year! We are based in a little but rich region for food. We are infact in the Langhe hill and we have some land also in the Roero hill.
We cook our best apricot, harvested at the right point of ripeness and processed within some hours.
We just add a little quantity of fructose and we obtain this exceptionnal compote.
We obtain a completely natural compote with the true flavor of fresh fruit in the traditional Piedmontese way.
The method used is the classic method used since ancient times for the preservation of fruit. The fruit, after being carefully washed and clean, is simply cooked in a pot with the addition of fructose.
We get a product that enhances the flavor of the fruit and the artisan characteristics that only our mothers can match.
For the production of 100 grams of jam are used 215 grams of juicy fresh apricots.
It ‘s great for a rich and healthy breakfast or snack durung the day!
Name of product: Apricot compote
Category: Extra jam without sugar
Net weight: 345 g.
Ingredients: Apricots, fructose
Variety: Apricots (Prunus armeniaca L.)
Period of harvest: end June
Way of picking: by hand
The Apricots (Prunus armeniaca L.) are the fruits of a tree belonging to the family Rosaceae, subfamily Prunoideae, genus Prunus, has an uncertain origin. There is infact a triple area of origin where it is more widespread: Chinese, Central Asian, iranocaucasica.
The tree is widespread in China for over 4000 years and has had its spread in Europe by the Romans.
The plant can reach 10/11 meters but we are grown by the method called “little tree” reaching a maximum height of 2.5 / 3 meters.
The flowers, 5 petals, are white to pink colored. The leaves are elliptical, with sharp tips and serrated edges. The fruits are round in shape with yellow skin / glowing red.
The pulp is juicy and rich in vitamin A.
The fruits are great to taste freshly picked but are well suited to the preservation and processing in order to be deguistati season.
Way of production
All the production process is done manually according to the old country tradition of home production. The fruit in copious quantities in the summer was turned into a jam before being consumed in the winter.
The method used is the classic method used since ancient times for the preservation of fruit. The fruit after being thoroughly cleaned and washed are simply cooked in a pot with the addition of a little bit of fructose.