Hang tight!
"An amazingly simple but delicious summer fruits dessert. It also freezes well so you can enjoy the taste of summer all year round. Serve with vanilla ice cream or sour cream. Also works well with plums." — Shelley
Watch video tips and tricks
10 fresh apricots, pitted and halved
1 lemon, zest cut off in 1/2-inch-wide strips
3/4 cup white sugar
6 cups water
2 drops vanilla extract
6 cups water would make this apricot juice. I used only 1 1/2 cups water with a little orange juice added. I added 1 teaspoon vanilla near the end of the cooking process, not the beginning.
I thought the amount of water could be greatly reduced. I put in 4 cups and it was still too much water. I guess it depends on the size of your apricots. I also used half honey and half sugar.
3 Ratings
SIX cups of water??? NO WAY!! And what's up with the notion of "two drops" of vanilla?? I guessed using 2 cups of water, but even that was too much.
* Percent Daily Values are based on a 2,000 calorie diet.
Fresh Apricot Compote
Serving Size: 1/12 of a recipe Servings Per Recipe: 12 Amount Per Serving Calories: 63 Calories from Fat: 1
See how to make a simple strawberry sauce for cheesecakes.
See how easy it is to whip up a fresh-fruit milkshake in your blender.
This old-fashioned rhubarb pie is juicy, tart, and delicious.
