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Apricot Compote

By Carrie Floyd, from the Culinate Kitchen collection

Serves	4 to 6
Prep Time	5 minutes
Cook Time	10 minutes
Total Time	15 minutes

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

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

Steps

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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