Apricot Compote Recipe

Apricot Compote

Yield: 4 servings

Time: 30 minutes 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 recipe for a mouth-watering compote can be served with ice cream or crème fraîche as an elegant dessert. Don’t skimp on the Muscat wine.


  • 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


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.

Scroll to Top