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Arrope
Preparation info
- Serves
ten
- Difficulty
Easy
Appears in
By Pepita Aris
Published 2013
This is an old Arab recipe whose name means “syrup”; this version comes from the Pyrenees region. In southern Spain, grapes, quince and melon might be used. Arrope starts as a lovely fruit compote and ends up as a syrupy jam, to be scooped up with bread.
Ingredients
3 1 kg 2¼ lb 5 cups
Method
- Cut the peaches into eighths, without peeling them, and place in the bottom of a large flameproof casserole. Sprinkle with
15 ml 1 tbsp
Photos
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