Apricot Compote
Apricots herald the summer, but finding ones that are actually ripe and juicy can be a challenge. This quick compote makes the most of them – just a short simmer, then a few hours to chill. Serve it with ice cream or crème fraîche, and don’t skimp on the Muscat wine; it’s what makes the syrup.
Ingredients
- 1 lb (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
Preparation
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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