CookEat Recipe
Apricot Compote
Whole pitted apricots gently poached and served cold in their reduced cooking syrup.
Method
Steps
Step 1
Gather the ingredients: 600 g firm, slightly underripe apricots; 100 g caster sugar; 200 ml water.
Step 2
Wash the apricots. Make a small incision along the seam of each one and remove the stone through it, keeping the fruit as whole as possible. Discard the stones; do not add their kernels.
Step 3
Put the apricots and water in a snug saucepan. Bring gently to the boil, then add the sugar. Simmer for about 10–20 minutes, depending on firmness, shaking the pan occasionally instead of stirring, until the fruit is soft and slightly wrinkled but still holds its shape.
Step 4
Lift each apricot with a spoon into a serving bowl. Return any liquid that drains from the fruit to the saucepan. Boil the liquid uncovered for about 5–10 minutes until lightly syrupy; it will thicken further as it cools. Pour over the fruit.
Step 5
Cool and refrigerate within 2 hours, then chill until cold, about 2 hours. Serve with the syrup. Keep covered in the refrigerator at 4°C or colder and use within 3 days; this is a fresh compote, not a shelf-stable preserve.
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