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.