Organic Turkish Apricots
Serving Size: 5 pieces (40 g)
Calories / Calories: 110
Fat / Lipide: 0 g0%
Saturated / saturés: 0 g0%
+ Trans / trans: 0 g
Cholesterol / Cholestérol: 0 mg
Sodium / Sodium: 5 mg0%
Carbohydrate / Glucides: 29 g10%
Fibre / Fibres: 4 g17%
Sugars / Sucres: 16 g
Protein / protéines: 1 g
Amount per Serving
Teneur par portion
% Daily Value
% valeur quotidienne
Vitamin A / Vitamine A: 8%
Vitamin C / Vitamine C: 2%
Calcium / Calcium: 2%
Iron / Fer: 6%
Ingredients: Organic dried apricots
Product Status: Certified Organic
Organic Certifying Body: Pro-Cert
Country of Origin: Turkey
Warning: This product may contain sulphites.
Pheasant Breast à L'orange with Dried Apricots and Prosciutto Recipe
2 skinless pheasant breasts
6 plump turkish apricots
12 rashers thinly sliced prosciutto or streaky bacon
4 thyme sprigs
Knob of butter
2 Tbl olive oil
50 g watercress
Squeeze of orange juice
1. Cut each pheasant in half across the middle, lengthways so that you have 4 thin slivers of breast. Cut the apricots in the same way.
2. Lay out 3 overlapping slices of prosciutto or bacon and place a sprig of thyme on top. Put a piece of breast on top of this and lay 3 pieces of apricot on top of the breast.
3. Season with salt and pepper, then wrap the prosciutto tightly around the pheasant to form a parcel. Repeat with the remaining pheasant, prosciutto and apricot to make 4 parcels. You can make these the day before and chill overnight.
4. Heat oven to 180°C/160°C fan/gas 4. Heat a heavy-bottomed frying pan over a high flame and add the butter and 1 tablespoon of oil. When the fats are sizzling, add the pheasant parcels and cook for 3-4 minutes on each side until the prosciutto is crisp and golden. The heat from the pan will seal the prosciutto tightly around the pheasant breast.
5. Pop the breasts onto a baking tray and roast in the oven for 5-7 minutes to finish cooking. Meanwhile, add the zest and juice from the 2 oranges, cinnamon, honey and soy to the pan juices and simmer to reduce until syrupy. Toss the watercress with the remaining oil and a squeeze of orange juice. Serve the pheasant parcels with the orange sauce, watercress and rice.
Turkey is one of the world's largest apricot producers. Fresh apricots have a short shelf life, and therefore are usually available in their dried form. They provide fibre, calcium, vitamin A , vitamin C, iron, and carotenes.