You won’t believe how much you’ll enjoy this refreshing, light fruity apricot dessert.
I used to avoid all smooth foods, or as I called them, “baby food.” I always preferred food with texture and crunch. But my mother-in-law makes the most amazing apple pineapple sauce that everyone loves and I gave it a try: and fell in love too. When I first made it for the photo shoot the team couldn’t get over how delicious it was.
When my mother-in-law recently told me she started making a summer version with apricots I knew we wanted it to share here.
Cut apricots into wedges and place into a large pot.
In my mother-in-law’s original recipe, she peels the apricots. We tested this compote using both peeled and whole (unpeeled) apricots to see if that extra work made a difference. We saw that unpeeled apricots yielded a slightly darker and thicker sauce, but it was just as delicious as the peeled version, so we don’t think it’s worth the extra effort of peeling.
* This is peeled.
* and this is unpeeled.
Serve it with cut fruit or crumbs from this coulis recipe.
- 3 lb fresh apricots
- ¼ cup sugar (or sugar substitute)
- 1 ½ tablespoons vanilla sugar (or 1½ tsp vanilla extract)
- 1 tablespoon lemon juice
- ½ cup cold water
- Cut apricots into wedges, removing the pit, and place into a large pot.
- Add sugars, juice and water.
- Cover and cook on low flame until just soft.
- Blend well with a hand blender.
- Unpeeled apricots will yield a slightly darker and thicker sauce, but is just as delicious as peeled. We don’t think it’s worth the extra effort of peeling.
- This compote freezes beautifully, so if you are left with lots of summer apricots you can cook, blend and put the compote away until fall.
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