Apricot compote

Apricot compote

By
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How I cook
Serves
10-12
Photographer
Jason Lowe

This simple compote is the perfect accompaniment to a sweet, dense cake, such as pound cake, or an almond or polenta cake. You can also stir it into thick Greek yoghurt to have at breakfast, or after lunch or supper. The apricot is a distant relative of the almond tree – add a few of the apricot stones to the bubbling fruit and they will impart a lovely hint of bitter almonds.

Ingredients

Quantity Ingredient
1kg ripe apricots
175g caster sugar
1 lemon, pared zest
1 vanilla pod, split in half lengthways
tiny pinch salt

Method

  1. Using a small sharp knife, halve the apricots lengthways and remove the stones; reserve 3 or 4 stones and discard the rest.
  2. Put the apricots into a saucepan and add the sugar, lemon zest, vanilla pod, salt and reserved apricot stones. Pour in a little water, just enough to give a 1cm depth, and place over a low heat. Once the sugar has dissolved, increase the heat to medium-high and cook, stirring from time to time, for 10 minutes. The apricots should be soft and brighter in colour, their skins having slipped off. Set aside to cool.
  3. Spoon the cooled compote into a suitable container, cover and refrigerate until well chilled. It will keep well in the fridge for 3–4 days.
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