Apricot Compote


Serves: 4

Preparation time: 30 min. plus 2 – 3 hours for chilling

I love apricots, they herald the summer. The challenge is finding juicy apricots in your local market. This quick compote can be served with ice cream or Crème Fraiche as an elegant dessert. Don’t skimp on the Muscat wine.


  • 1 lbs (450 g) ripe but firm apricots
  • 2 cups (450 ml) water
  • 2 Tbsp fresh lemon juice
  • 1/2 – 1 cup (115 – 225 g) sugar, depending how ripe and sweet the apricots are
  • 2 Tbsp Muscat wine or any natural sweet wine


Half the apricots. Crack the pits with a hammer or a nutcracker and tie them up in a cheesecloth bag.

Combine the water and the lemon juice in a saucepan. Stir in the sugar continuously until it melts. Bring to a quick boil, reduce the heat and simmer until the liquid appears clear (about 3 minutes). Add the apricot halves and the cheesecloth bag of broken pits. Return it to a boil and let it simmer for about 5 minutes. Test the apricots for doneness with a small knife. If they offer no resistance they are done. Make sure they do not fall apart.

Remove apricots from the heat, put them on a plate and let them cool down. Remove the pit bag from the liquid. Stir 2 tablespoons of Muscat wine or any natural sweet wine into the syrup and pour it over the apricots. Cover them with a plastic wrap and chill before serving.



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