Search thousands of recipes reviewed by home cooks like you.

Fresh Apricot Compote

Fresh Apricot Compote

  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    1 h 50 m
Shelley

Shelley

An amazingly simple but delicious summer fruits dessert. It also freezes well so you can enjoy the taste of summer all year round. Serve with vanilla ice cream or sour cream. Also works well with plums.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 63 kcal
  • 3%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 4 mg
  • < 1%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Stir together the apricots, lemon zest, sugar, water, and vanilla extract in a saucepan until the sugar has dissolved. Bring to a boil, reduce heat to low, and simmer gently until the apricots are soft and the compote has thickened, 40 to 50 minutes. Chill in refrigerator before serving.
  2. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

lenihan5
24

lenihan5

6/17/2011

6 cups water would make this apricot juice. I used only 1 1/2 cups water with a little orange juice added. I added 1 teaspoon vanilla near the end of the cooking process, not the beginning.

GMK
22

GMK

8/31/2010

I thought the amount of water could be greatly reduced. I put in 4 cups and it was still too much water. I guess it depends on the size of your apricots. I also used half honey and half sugar.

margaret
17

margaret

5/25/2011

SIX cups of water??? NO WAY!! And what's up with the notion of "two drops" of vanilla?? I guessed using 2 cups of water, but even that was too much.

More reviews

Similar recipes

ADVERTISEMENT