greedy Apricot Extra Jam , excellent for pastry and breakfast: one spoon pulls the other!
Apricot jam, very widely used in cooking, is typically used to brush cakes and fruit before glazing them; It is the famous filling of the Sacher cake (it goes very well with chocolate) and is the most classic of jams to accompany, with a little butter, a slice of warm bread in the morning.
As a combination of "jam" of apricot and cheese we recommend trying the taste with fossa cheese, or other medium-aged cheeses.
The apricot is the fruit of a plant native to China, of very ancient origin, widespread today in over 60 countries and cultivated in warm or temperate and relatively dry climates.