Quick Apricot Compote
Quick Apricot Compote – Save the sunshine.
Compote is basically fruit cooked in it’s own syrup. It’s a really good way of using up or preserving lots of fruit when it’s in season. And, if you’ve got some fruit that’s not ripe, this’ll give it the flavour you want. Of course you can make jam, but compote is so much easier and quicker.
On my way through France recently I couldn’t resist buying some apricots, and of course, I bought far more than I can ever use before they go off, so, compote it is.
Haven’t given measurements for each ingredient or even strict cooking times, because it depends on how ripe and sweet your fruit is – so best to keep an eye on things and add the sugar carefully and taste as you go.
This quick apricot compote, like other compotes is very versatile. I eat it with yogurt, on my muesli, on porridge, on the side of a cheese board, with cold meats or cheese in sandwiches, topings for sweet pastries…
Preparation: Less than 10 minutes.
Cooking Time: Less than 10 minutes
1 kg apricots, stoned and chopped roughly
Caster Sugar to taste
1 tsp unsalted butter (optional)
A few drops of vanilla extract (make sure it’s extract and not essence)
Juice of about half a lemon
Set a shallow, wide pan on a medium heat and melt the butter. If you don’t want to use butter, put the fruit straight in with a little water.
Add some sugar, lemon juice and vanilla. Cook gently until the fruit is as soft as you would like it. Check flavouring as you go and add more sugar if needed.
Leave the compote to cool either use straight away, keep in tupperware for a few days in the fridge or store in jars if you plan to keep it for longer.