Make a cross pattern on the apricots and blanch them in boiling water for around 30 seconds. Directly cool them down in ice water.
Then remove the peel before cutting them in half around the pit. Remove the pits as well.
Now transfer the apricots in a pan together with a splash of water. Cover the pan with a lid and slowly let them cook on a low medium heat. This takes at least 30 minutes.
Once cooked you can blend it till smooth.Â
 I know that normally I have very strict recipes with zero-point-something grams, and it's always very specific. But for this, it's not. Because when it comes to stone fruits for me, the season and the kind the region makes such a difference. If your apricots are already so sweet, you don't need any sugar. And if they're already a little bit sour, you don't need any vinegar. So now it comes pure to taste.
Here I use it as a component to a dish to balance the heavy flavors, so it needs a little bit of freshness. And for that, I add just a little drizzle of sherry vinegar.
Then we're gonna add a gram of agar for every 100 grams of base. So if this is 400 grams of base, you need to add four grams of agar. Just give it another mix, bring it to a boil, and then we're gonna let it set in our fridge.
Then transfer it into a blender and blend it till smooth.
Now to bring the gel to the next level you can vacuum it. This will result in a clear gel with a more intense flavor. Then transfer it into a piping bottle and keep it in your fridge for later.Â
