Apricot Compote

5 from 1 vote

This versatile apricot compote is a delicious topping for yogurt and ice cream, wonderful spooned over sponge cake or as a garnish for pancakes, waffles or French toast and elevates grilled cheese to another level.

Course Condiments

Cuisine American

Keyword fruit, topping

Dietary Restrictions Dairy-Free, Egg Free, Gluten-Free, Vegetarian

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 89.98kcal

Author Lisa Lotts

Ingredients

1 pound apricots
⅓ cup sugar
1 tablespoon honey
1½ teaspoons lemon juice
¼ cup water

Instructions

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.

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