Vancouver, Sept 2014
Well- we’ve had a stunning summer in Vancouver- but you can feel that autumn is creeping in. Nothing wrong with that- Sept is my favorite month of the year. That said- this is the last chance to enjoy those summer fruits. This year, I’ve been enjoying apricots in particular. I decided to buy a case of apricots so I can make compote to freeze. This is a super simple recipe- but it can be used in so many ways!
500 grams ripe apricots
¼ cup maple syrup (you can substitute for honey or agave syrup as well)
1 tbsp water
Pinch of salt
Prepare your beautiful apricots by cleaning them and then cutting them either in quarters or eighths depending on big you want your chunks. You can even slice them really thinly if you want more of a coulis like consistency.
Add the maple syrup, water and salt to a medium to big saucepan. Heat on medium/high until you get a syrupy texture. Throw in your apricots, turn down the heat to medium/low and stir. Cook until apricots are tender and the syrup has thickened into a stunning orange colored compote- approx 10-15 mins.
Cool down and then store until use. You can even freeze the compote for future use. I used ice cube trays to portion them out.
So- what can you use apricot compote for?
- Why not try a yogurt parfait: spoon a layer of compote into a bowl, top with your favorite yogurt and sprinkle a bit of ginger granola. YUMMY!
- Or else, you can make mini jam tarts using the compote- blind bake some puff pastry in small tart tins (be sure to prick the bottom with a fork, cover with parchment paper and weigh down with either baking beans or dry beans) for about 8-10 mins. Once baked, remove the beans (careful- they are hot!). Add the compote and perhaps if you have any apricots left- place a quarter fresh apricot in the middle. Bake for another 10-15 mins until cooked. Sprinkle with crushed pistachios like in Beth’s apricot tart recipe.
- You can also reheat the compote to thicken it to use for your next fancy cheese and wine party.