Apricot Compote

By Carrie Floyd, from the Culinate Kitchen collection

Introduction

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.

Ingredients

Steps

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.