Recipe by Shelley
"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."
Watch video tips and tricks
fresh apricots, pitted and halved
lemon, zest cut off in 1/2-inch-wide strips
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.
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 from Fat: 1
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
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 cranberry chutney has bite and isn’t as sweet as most cranberry sauces.