Organic Apricot Compote

130g of organic apricots for every 100g of product, with organic crystalline grape sugar

The queen of Viennese confectionery, in an uncompromising Italian artisanal version

Apricot Compote from L'Orto di Rosolino

La Organic Apricot Compote from L'Orto di Rosolino is one of the most popular fruit preserves pure and premium of the Italian tradition: a compote crafts obtained with an exceptional concentration of fruit — 130 grams of organic apricots for every 100 grams of finished product, a very high percentage that qualifies it as an elite product. The recipe is radically simple: only organic apricots and organic crystalline grape sugar (concentrated and crystallized grape must, a natural sweetener alternative to refined sugar). No preservatives, without thickeners, without industrial pectins, without flavorings, without refined sugarThe color is bright orange, the texture velvety with recognizable pieces of fruit, the flavor intensely fruity, sweet and sour, reminiscent of apricots picked when fully ripe under the summer sun.
 
 
 

The roots of apricot preserves lie in Viennese patisserie.

The apricot (Prunus armeniaca) met the world of preserves and pastry in a very ancient historical connection, but it is above all in the 19th century Austro-Hungarian tradition that apricot preserve has achieved international recognition. famous Sacher Torte, Austrian national dessert created by Franz Sacher since 1832 for Prince Klemens von Metternich, it is inconceivable without his layer of Marillenmarmelade (apricot jam) that separates the cocoa sponge cake from the chocolate glaze. The Austrian word Apricot The word "apricot" betrays the fruit's Mediterranean origins and its passage through Italian cuisine ("amarella" and "marasca" derive from the same Latin root). In Italy, apricot preserves have equally deep roots in regional traditions: from Vesuvian apricots (Pellecchiella, Boccuccia, Palummella) transformed into preserves by Neapolitan housewives, Galatone apricots in Puglia, at Vignola apricots in Emilia. A story of gastronomic exchange between the Mediterranean and Central Europe that continues today in Rosolino's jars.
 
 
 

Choosing Apricot Compote means choosing carotenoids and natural sweetness

The Rosolino Organic Apricot Compote is a natural concentration of well-being. The 130% fruit ensures a significant contribution of carotenoids - in particular beta-carotene, lycopene e lutein — the antioxidant pigments responsible for the orange color, allies of eye, skin and immune system health. It also provides Vitamin C (partially preserved thanks to controlled cooking), Vitamin A, Potassium, Magnesium, polyphenols e soluble fibersThe exclusive use of crystalline grape sugar instead of refined sugar it brings significant advantages: concentrated and crystallized grape must is composed of natural fructose and glucose, keeps traces of polyphenols e antioxidants of the grapes, and has a more moderate glycemic index white sugar. The absence of industrial thickeners means that the consistency is obtained exclusively from the natural gelation of the apricot's native pectins. Naturally vegan, gluten free, Preservative free.
 
 
 

How to Best Use: Organic Apricot Compote

• SACHER CAKES AND VIENNESE PASTRY: AUSTRIA'S MOST ICONIC DESSERT
  The most used noble and identity-based of Apricot Compote is the realization of the famous SachertorteSpread a thin layer of warm compote on the surface of the cocoa sponge cake before glazing with melted dark chocolate. The compote creates the aromatic and moisture barrier which has made this cake one of the most loved in the world for almost 200 years. Also splendid for making Austrian doughnuts filled with compote, for the Linzer Torte (hazelnut shortcrust pastry with a layer of apricots and a grill), for strudel, to Kipferl and for all the great Central European pastry making. For a signature Italian dessert, use it to fill a Traditional Organic Panettone cut into layers.
• AUTHOR'S BREAKFAST AND PIE FILLING
  Apricot Compote is a gourmet breakfast ideal: spread it generously on a slice of Seed bread in a loaf pan  toasted and butter, or on Ancient Grain Panfetta Rusks. Mix it with one Organic Farm White Yogurt for a naturally flavored yogurt. For the classic apricot tart of the Italian tradition, roll it out on a shortcrust pastry base and decorate with woven strips: 180°C × 30-35 minutes for grandmothers' Sunday dessert. Also splendid with Traditional Almond Cantuccino for a refined snack.
• GOURMET SAVOURY COMBINATIONS WITH FATTY MEATS AND CHEESES
  Apricot Compote is a aristocratic complement for savory cuisine. Serve it as accompanying sauce of fatty meats: duck Roasted duck foie gras, and baked pork ribs. The acidity of the fruit and the sweetness of the grape sugar create a perfectly balanced sauce. Serve on a cutting board alongside Falisco Aged Pecorino, to a fresh goat cheese, to a goat blueThe apricot-cheese combination is one of the noblest in international cuisine. Try it also as a roast chicken glaze: brush it in the last 10 minutes of cooking to obtain a caramelized and fragrant crust.

The Producer: Orto di Rosolino

Orto di Rosolino is the small artisan reality that has made its quality of organic fruit and clean conservative transformation its own signature identity. Compotes and nectars made with select raw materials, higher-than-market fruit percentages, essential ingredients, and no use of synthetic preservatives or refined sweeteners: a clean product philosophy that translates into preserves with an authentic flavor and high organoleptic quality.
 
 
 

Ingredients

Organic apricots, organic crystalline grape sugar (concentrated and crystallized grape must).

Fruit used: 130 g per 100 g of finished product. Organically grown. Vegan. Naturally gluten-free. No added preservatives. No thickeners. No industrial pectins. No colorings. No refined sugar.
 
 
 

Food container

Store in a cool, dry place, away from heat and direct light. Once opened, refrigerate at 4°C and consume within 24 hours. 4 6-weeksA slight natural separation of juices on the surface is normal for an unthickened artisanal product: simply stir before use. The consistency is naturally thinner than industrial jams thickened with refined pectins—a sign of craftsmanship and the purity of the ingredients.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 600 kJ / 142 kcal
• Fat: 0,44 g (of which saturated fatty acids: 0,03 g)
• Carbohydrates: 31,76 g (of which sugars: 31,76 g)
• Protein: 1,59 g
• Salt: 0 g

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