Recipe no. 541 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 241.
Ingredients
- apricots
- water
- sugar
Preparation
- Cooking the apricotsCut the apricots in two and cook them, covered, with very little water.
- SievingPass the cooked apricots through a sieve.
- Adding the sugar and reducingFor a litre of puree, add a kilo of sugar. Reduce over the heat, keeping the paste a little firmer than the quince and apple pastes.
Reboul's text
Cut your apricots in two, cook them, covered, with very little water and pass through a sieve. For a litre of puree a kilo of sugar is needed. Reduce over the heat and keep it a little firmer than the previous ones.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| aubricot | apricots |
| couire | cook |
| sedas | sieve |
| purèio | puree |
| sucre | sugar |
| redurre | reduce |
| fiò | heat |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 541, page 241. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.