Persipan
From Wikipedia, the free encyclopedia
Persipan (from Persicus (peach) and Marzipan; also known as Parzipan) is a material used in confectionery, mainly in Germany. It is similar to marzipan but apricot or peach kernels are used instead of almonds. Persipan consists of 40% ground kernels and 60% sugar. The kernels have a strong bitter flavour caused by the presence of amygdalin, a toxic cyanogenic glycoside which has to be detoxified before the kernels can be used. The cores are normally not used otherwise, making persipan lower-priced than marzipan. It also has a somewhat different taste, which is sometimes preferred by people who do not like the taste of marzipan.
Persipan is generally used in confectionery in place of marzipan and as an ingredient of pastry and sweet foods, such as Stollen. It is rarely eaten by itself. In recent years, the use of persipan has increased, and the resulting rise in demand has led to shortages of the kernels.
