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Persipan (from Persicus and marzipan; also known as Parzipan) is a material used in confectionery. [1] It is similar to marzipan but, instead of almonds, is made with apricot or peach kernels. [2] Persipan consists of 40% ground kernels and 60% sugar.
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Sicilian round sponge cake made with ricotta, marzipan and candied fruit Cassatella Sicilian fried dumplings filled with sheep ricotta, cinnamon and chocolate chips Cassatella di Agira: Pastry filled with almonds, cocoa, chickpea flour, sugar and lemon zest, originally from Agira, Sicily Cassatella di sant'Agata: Small Sicilian cassata
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You can freeze that precise volume—just make an extra effort to cool the fruit quickly. Regardless of your volume, place your peach pieces in a single layer (or pureed peaches in a flattened bag).
Calissons are a traditional French candy consisting of a smooth, pale yellow, homogeneous paste of candied fruit (especially melons and oranges) and ground almonds topped with a thin layer of royal icing. [1] They have a texture similar to that of marzipan, but with a fruitier, distinctly melon-like
Here’s everything you need to know about keeping pears fresh so you can snack on them or use them in recipes like Flaky Pear Pie or Beet and Pear Salad. Related: 11 of Our Best Pear Dessert Recipes
Fresh fruit is frozen and placed in a drying chamber under a vacuum. Heat is applied, and water evaporates from the fruit while it is still frozen. [14] The fruit becomes very light and crispy and retains much of its original flavor. Dried fruit is widely used by the confectionery, baking, and sweets industries.