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Apricot Compote

By , from the Culinate Kitchen collection
Serves 4 to 6
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


Tired of cold-storage apples, I whipped this up one winter morning. It’s good on yogurt, toast, and even cooked grains — kamut or couscous.


1 cup dried apricots
~ Zest and juice of 1 lemon
½ cup water
¼ cup honey


  1. Place all ingredients in a sauce pan. Bring to a boil, then turn down to a simmer and cook — about 10 minutes — until the apricots are pulpy and the water has cooked down to a syrupy consistency. Serve warm, or cool and store in the refrigerator.

This content is from the Culinate Kitchen collection.

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