Organic Turkish Apricots

Nutrition Facts
Valeur nutritive

Serving Size: 5 pieces (40 g)
Amount per Serving
Teneur par portion
% Daily Value
% valeur quotidienne
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
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.


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