Apricot Roaster, the better Apricot Compote

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My exciting apricot roaster recipe is presented to you in this article. For me the “roaster” is definitely the better compote. However, we do not want to do any name-dropping 🙂 and I will tell you what this preparation is all about in the following.

Today I prepared my fruits directly in the fire. I like the open fire as a heat source, it reminds me of my childhood in Bavaria. Back then, when I was young, I had prepared roast pork for the family on the kitchen witch heated with wood.

For cooking on the fire in the garden, cast iron pots have proven to be very useful. Handling these original kitchen utensils is not easy. Elsewhere I will deal with this in detail and show you the best tips for burning in the cast iron pots and how to use Dutch Oven pots.

Back to the roaster: The preparation takes less than 15 minutes and you get the most delicious fruits on your plate. In summer, you can serve a vanilla ice cream with your barbecue. The fruits also go well with pancakes, Kaiserschmarrn, game dishes, sauerbraten, roast duck and goose.

If you have any questions while reading or cooking, please feel free to use the comment function at the bottom of the page. For now, have fun while tasting and good luck!

Rezept Bild zu Hirschragout, eine feine Komposition mit Tomaten und Oliven. Dieses Ragout mit Hirsch schmeckt leicht und gelingt garantiert.
I could show you a matching dessert here in the classic way, but I do it differently. The inspiration for today is this deer goulash in a light thyme stock. In the article you will also find a video. Combine gently glazed apricots with this dish and enjoy extraordinary cuisine! © Thomas Sixt Food Fotograf

1. Plum roaster and apricot roaster, where does the name come from?

We know the term “roaster” from Czech and Austrian cuisine. In some regions of Lower Bavaria the word also appears. But what is the meaning of “fruit roaster”?

1.1 Difference roaster and compote

Almost no water is used in the preparation of roaster. The fruits steam in their own juice. Plums, sour cherries and apricots are popular fruits.

Further ingredients are sugar and lemon, and depending on the fruit, selected spices such as cinnamon and cloves. The addition of sugar is about 10% (sweet fruits) and about 25% (sour fruits).

When preparing compote, we boil the fruit in liquid. Depending on the method of preparation and the fruit, we use water, syrup, wine or fruit juice. As I understand it, the sugar content of stewed fruit is higher in traditional cooking than in roasting.

Steaming the fruits in their own juice produces a great fruit taste. I like to add some butter. It flatters the fruit!

Suggests cook Thomas Sixt

You’d rather make jam? Apricot jam I’ll show you elsewhere!

Feine Aprikosenmarmelade mit Lavendel
Finest apricot jam on a spoon refined with lavender. © Thomas Sixt Food Photographer

2. Cooking on the open fire

What makes cooking over an open fire so appealing? I can explain it to you: First of all, it’s the most natural way to prepare food and secondly, “making fire” takes us out of the daily grind.

I put my grill in the cellar a long time ago and prefer to use the fire bowl. Sometimes I start directly with wood or first with charcoal. In any case, there is always time after dinner for a wonderful relaxation phase around the campfire.

The prepared meals have a completely different energetic effect for me. At the same time, wonderful aromas are formed, which we miss on an electric or gas stove.

Fire cuisine conjures up ingenious and unforgettable flavours!

Tipp from cook Thomas Sixt
Feuerschale zum Grillen
My grill is in the cellar, I prefer to use the fire bowl and then enjoy the evening as a campfire! © Thomas Sixt Food Photographer EOS RP

3. How to conjure the roaster taste kick

The art of cooking allows everything that tastes good. Here are a few tips for the ingredients and preparation, which bring out an incomparable taste:

  • Marinate the fruit for 30 minutes before preparation.
  • Use brown whole cane sugar
  • You can add lemon peel
  • Scrape out the real vanilla pod and the pith, cook the pod as well
  • Finish the fruit with Cointreau or Grand Marnier – rum is too strong for apricots
  • Add butter or ghee, this balances the acidity of the fruit
  • Be economical with cinnamon in summer, it fits better for me in autumn and the cold season

Let us now turn our attention to the recipe…

Marinate the fruit and give it some time. The aromas will then develop magnificently!

Says chef Thomas Sixt
Aprikosen mit Zitronenabrieb und Vaninneschote
Wonderfully shiny apricots without core with lemon zest and vanilla pod plus the vanilla pulp in the pot © Thomas Sixt Food Photographer

3. Apricot roaster recipe

You will find the further steps for this simple dessert below. I wish you good luck!

Marillenröster Rezept Bild
Print Recipe
5 from 1 vote
Apricot roaster
Apricot roaster presented as the better compote. Cooked, photographed and written down by cook Thomas Sixt.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Desserts and Sweets
Cuisine: Bavarian Recipes, German Recipes
Keyword: Gluten Free Recipes
Servings: 4
Calories: 443kcal
Author: Thomas Sixt
Ingredients
  • 800 g apricots
  • 1 pc lemon
  • 1 pc vanilla pod
  • 120 g cane sugar
  • 50 g butter I use clarified butter.
  • 4 cl Cointreau
Instructions
  • Wash the apricots under cold running water and dry them.
    Waschen von Aprikosen
  • Cut the washed apricots in half.
    Aprikosen halbieren
  • Using light pressure with your fingers, loosen the apricot stone from the apricot half and remove it.
    Entfernen vom Aprikosenkern
  • Halve all apricots, stone them and put them in a pot.
    Aprikosen halbiert und entsteint
  • Finely grate the peel of half the lemon and add to the fruit.
    Zitronenzesten
  • Squeeze the lemons and add the lemon juice to the fruit.
    Zitronen auspressen
  • Halve the vanilla pod lengthwise and scrape out the seeds. Add the vanilla pulp and the pod to the fruit.
    Mark aus einer Vanilleschote
  • Add the Cointreau and sugar to the fruit and let the fruit steep or marinate for 20-40 minutes.
    Aprikosen mit Zitronenabrieb und Vaninneschote
  • Light the fire in the garden in the fire bowl.
    Feuerschale zum Grillen
  • Cook the prepared fruit preparation in a saucepan with the butter on a low heat.
    Marillenröster Nahaufnahme

These fruits go well with pancakes, venison, sauerbraten and roulade.

In the Christmas season I serve these fruits with cinnamon for roast duck and goose.

4. Calories and nutritional values

Nutrition Facts
Apricot roaster
Amount Per Serving
Calories 443 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Sodium 29mg1%
Potassium 1099mg31%
Carbohydrates 102g34%
Fiber 7g29%
Sugar 95g106%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.

5. Further and matching ideas

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Author: Thomas Sixt

Hi, I am a German Chef, Cookbook Author and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Let yourself be inspired and enjoy good food. If you have any cooking questions, please use the comment function at the end of each article and recipe. I wish Thomas Sixt Good Luck!