Apricot Compote
Inside: Discover the simple steps for assembling a fresh fruit compote recipe with ripe or overripe apricots, perfect for topping everything from yogurt to waffles and more.
This simple apricot compote is a great way to make the most of fresh apricots, even ones that are a day or two past their prime. Gently simmered with just a bit of sugar, honey and lemon, the fruit breaks down into a thick, spoonable sauce that’s perfect for topping Greek yogurt, serving over ice cream or pound cake, or adding to a cheese board with crackers. This recipe is delicious and versatile.
Summer fruit is the BEST and I’m often so seduced by the sheer variety and volume, I’ve been known to purchase more than our small household can use. I’m ashamed to admit that on more than one occasion, fruit has gone bad sitting on my counter.
Recently, I bought a pound of apricots, with full intentions of making this Apricot Tart or this Apricot Cake with Sugared Almonds, but day after day, they sat.
Untouched.
Before it became a total waste of my five bucks, I transformed that stonefruit into a delicously oozy apricot compote, which actually has more versatility than you might think.
In fact, I’ve used it for so many things, I’m going to have to buy more apricots to keep a jar on hand all summer. I think you’ll love it too.
Why this recipe works:
- Simple Ingredients – Just fresh apricots, a touch of sugar, honey, and lemon juice. No fancy tools or extras needed.
- Naturally Thick Texture – Apricots break down easily as they cook, creating a thick, spoonable compote without needing cornstarch or thickeners.
- Versatile Use – Works as a topping for yogurt, ice cream, pound cake, or as a savory-sweet accent on a cheese board. It also makes the BEST grilled cheese.
- Quick to Make – Ready in about 15 minutes, and there’s no need to peel the fruit.
- Easy to Store – Keeps well in the fridge for up to a week, making it perfect for prepping ahead or using up leftover fruit.
Ingredients:
- Fresh Apricots–you can even use fruit that’s a day or two past its prime. It’s fine with a few spots, and if the apricots aren’t as juicy as you’d hoped they would be, this is a great way to salvage them.
- Sugar–I used plain granulated sugar for this fruit compote recipe, but it would also work with brown sugar.
- Honey–adding just a touch (about a tablespoon) of honey adds depth and complexity to the apricot compote.
- Lemon Juice–adds a touch of acidity for a balanced flavor.
- Water–just enough for the fruit to break down and soften in. Any excess liquid will evaporate as it simmers.
Step-by-step directions:
- Slice the apricots in half and remove the pits.
2. Combine the pitted apricot halves, sugar, honey, lemon juice and water in a small to medium saucepan.
3. Bring the fruit to a boil over medium high heat.
4. Reduce the heat to medium-low heat and simmer the apricot compote for 10-15 minutes until the sugar dissolves and the fruit is soft and jammy and most of the water has evaporated. The fruit should be oozy, but thick. Remove from the heat to cool.
Pro-Tips:
- Sugar and honey can easily burn, so keep your eyes and nose attuned to what’s happening in the saucepan to prevent scorching.
- Stir regularly, and once the liquid gets oozy and thick, remove the apricot compote from the stove to cool.
- Patience pays. Let the fruit compote cool before you taste it. The sugars can become hot, like lava, as the fruit simmers. To avoid burning your tongue, let it cool or blow on the spoon several times before sampling.
Swaps and Variations:
- Swap for other fruit. You can make this fruit compote recipe using other fruits, such as peaches, plums, blueberries, cherries, and more.
- Add a whole cinnamon stick or split vanilla bean pod or whole cardamom pods to the mixture for more depth and flavor. Remove them before serving.
- Swap an ounce of rum or bourbon for the water and use the apricot compote for a spirited ice cream topping.
- You can use other sweeteners, such as maple syrup, agave or non-calorie sweeteners, but note that ingredients like Stevia or aspartame are sweeter by volume and you would need far less.
- Add a strip of lemon zest to the fruit compote recipe as it simmers for more lemony citrus notes.
FAQs
They are similar, but jam is generally made with chopped or mashed fruit and uses pectin as a thickener and preservative. Jams typically have a longer shelf life than a compote, which is meant to be used within a few days or up to a week of being made.
A compote is made from larger pieces of fruit which mostly maintain their shape while being cooked in a syrup with sweeteners, spices and sometimes alcohol. Compote is typically used as a dessert topping for cakes and ice cream, but I’ve found many other ways to utilize it.
–Spoon this into your morning Greek yogurt or over a dish of ice cream.
–Layer with sliced or grated white cheddar cheese for an epic grilled cheese sandwich.
–Create an apricot shortcake with whipped cream and biscuits.
–Add to a cheese or charcuterie board to pair with sliced brie or cream cheese and crackers.
Make ahead:
- You can make the fruit compote recipe up to 5-7 days ahead of when you want to use it.
Storage:
- Store leftovers in an airtight container or glass jar in the fridge for 5-7 days.
Reheating:
- If you want to serve the apricot compote warm (which is delicious over ice cream), reheat it in the microwave in 20-second bursts, stirring after each or over medium heat on the stovetop until heated through.
Freezing:
- To keep fruit compote longer, freeze it in freezer-safe containers or zip-top storage bags for up to 3 months. Defrost before using.
This fruit compote recipe is simultaneously sweet and tangy. The taste has the distinct tartness apricots are known for with an almost chutney-like texture.
- It’s the perfect topping for all sorts of dishes, from breakfast favorites like French toast and waffles to oatmeal.
- Layer with biscuits, shortcakes and sponge cakes. Swirl a spoonful into vanilla ice cream for a sweet-tart flavor that’s unlike anything else.
- Include a dish of fruit compote on a charcuterie or cheese board, paired with soft and semi-soft cheeses like Brie, Camembert, or Fontina. It’s also delicious with white cheddar. Serve with crackers or toasts.
More apricot recipes:
Apricot Compote
INGREDIENTS:
- 1 pound apricots
- ⅓ cup sugar
- 1 tablespoon honey
- 1½ teaspoons lemon juice
- ¼ cup water
DIRECTIONS:
- Slice 1 pound apricots in half with a paring knife and remove the pits.
- Transfer the fruit to a small saucepan and add ⅓ cup sugar, 1 tablespoon honey, 1½ teaspoons lemon juice, and ¼ cup water.
- Bring the mixture to a boil, then reduce the heat to a medium simmer and cook until the apricots break down and the liquid reduces to a very thick syrupy consistency.
- Remove from the heat to cool. Store the apricot compote in a glass jar or resealable container with a tight-fitting lid for up to a week.
RECIPE VIDEO:
NOTES:
- Store in an airtight storage container for up to a week in the fridge.
- To serve it warm, you can reheat the fruit compote in the microwave in 20-second bursts, stirring after each.
- For longer storage, freeze apricot compote for up to 3 months.
NUTRITION:
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Neighbor gave me peaches that needed to be eaten soon—going to try this!!!
It will absolutely work with peaches!