Compote of Fresh Apricots
- 2 pounds apricots, washed and pits removed
- 2¼ cups water
- 1 cup sugar
- ¼ cup blanched almonds or pistachios
- ¼ cup pine nuts
- To serve: 1 cup plain whole-milk yogurt or heavy cream (optional)
Instructions:
Compotes of dried or fresh fruits in syrup are popular desserts.
- Put the apricots in a wide pan with the water and sugar. Bring to the boil and simmer for a few minutes, until the apricots soften, turning them once if the water does not entirely cover them. Lift them out and put them to one side while you reduce the syrup by simmering it until it is thick enough to coat the back of a spoon. Return the apricots to the pan, add the almonds or pistachios andpine nuts and cook 1 to 2 minutes more. Serve cold, with yogurt or cream, if you wish.