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 was made with unpeeled apricots.
* 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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