Spiced Apricot Compote

One of the things I miss most about living in Los Angeles (apart from my friends) is the year-round farmer's markets. The summer growing season in New York is comparatively brief, but there is definitely something enticing about eating with the seasons. Each summer fruit and vegetable is that much more precious when you know it's only available for a short while.

I'm not quite ready to say goodbye to summer just yet, so as an (almost) final adieu to stone fruit, I made a spiced apricot compote. Keep in mind that compotes are runnier than jams, so when you spread this compote on toast, it will drip a little and the bread will soak up some of those juices. I love the mildly runny texture - it's great with simple toast or a PB&C, but it's also a wonderful topping for chocolate or vanilla ice-cream.

Spiced Apricot Compote
Recipe adapted from Easy Apricot Jam by Stephanie at A Whisk and a Spoon.

This recipe makes about 3 cups of compote that will keep in the fridge for one to two weeks (though it will probably be devoured before then). Total cooking time (not including cooling the compote) is about 35 minutes.

You'll need:
10 apricots, pitted and diced into thin strips. I left the skins on for texture, but you can peel them if you like
3/4 cup water
3/4 cup sugar
1/4 tspn cinnamon
1/4 tspn cardamom

1. Combine all of the ingredients in a small pot. Bring to a low boil over medium-low heat and simmer for 20 minutes, stirring often. 

2. The mixture will reduce by about one-half. Test its consistency by placing three tablespoons of it into a bowl and putting the bowl in the freezer. After 3-4 minutes, take the bowl out of the freezer and swirl the compote around the bowl once or twice - it should have the consistency of maple syrup (and it will thicken further after you store it in the fridge). You can simmer it for another 5-6 minutes if necessary.

3. When it has thickened, transfer the compote into an ice-bath and let cool until it's room temperature. Finally, store it in an airtight container in the refrigerator. 

And voilà!

Serve the compote on plain toast or in a PB&C.
Happy Monday!  

Yours truly, one bite at a time,



Kelly | Eat Yourself Skinny said...

What a great recipe, this looks delicious! Love your blog, so glad to be a new follower! xoxo

Radina Valova said...

Hi Kelly, thanks so much for stopping by, and for the kind words! I love your blog as well, it's so much fun and your recipes look delicious!