Classic jam, embellished by the delicate presence of kernels and the intense aroma of Zibibbo

Ideal for breakfast, tarts and dessert fillings in general (Sacher cake above all).

It pairs well with goat's cheeses, blue cheeses and medium-aged ones

Ingredients:

apricots, sugar, Zibibbo I.G.T. fortified wine Sicily (4%), lemon juice, orange blossom honey (2.5%), kernels (0.2%). Gelling agent: pectin.

Fruit used:
70g per 100g.

Total sugars:
52g per 100g.

Recipe

Apple puff pastry dumplings

Ingredients for 8 parcels:

• 2 packs of rectangular puff pastry
• 3 golden apples
• the juice of 1 lemon
• ground cinnamon to taste
• cane sugar
• Apricot jam with orange blossom honey and Zibibbo

Sweet, fragrant and rich in flavour, these parcels are really simple to make: excellent for breakfast or a nutritious snack.

Peel the halves and cut them into thin slices, arrange them on a plate and sprinkle with lemon juice, sprinkle with cinnamon powder (you will need a level teaspoon), and set them aside for about half an hour to allow them to flavour. Meanwhile, turn on the oven and bring it to a temperature of 200°, static mode.

Roll out the puff pastry on a surface and cut out 8 rectangles with a serrated wheel. Spread a generous teaspoon of on each rectangle Extra Apricot Jam with Orange Blossom Honey and Zibibbo, place the apple slices and cover with another teaspoon of jam. Brush the edges with liquid cream or milk, close with another rectangle of dough, making the ends adhere well. Make three cuts on the surface of the parcel, brush with more cream and finally sprinkle with brown sugar.

Bake for 15/18 minutes or until the pastry is golden brown. Let them cool thoroughly before enjoying them.