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Apricot Compote Recipes

Compotes

 
Apricot Compote 1
Ingredients:

1 cup dried apricots
Zest and juice of 1 lemon
½ cup water
¼ cup honey
Cooking Instructions:
Place all ingredients in a sauce pan. Bring to a boil, then turn down to a simmer and cook (about 10 minutes) until the apricots are pulpy and the water has cooked down to a syrupy consistency. Serve warm, or cool and store in the refrigerator.
Apricot Compote 2
Ingredients:
1 cup dried apricots, sliced
½ cup raisins
½ cup chopped walnuts
2 TBS fresh lemon juice
1½ cups fresh orange juice
2 TBS honey
Cooking Instructions:
Bring the lemon juice, orange juice and honey to a boil and add apricots and raisins in a small saucepan. Reduce heat to low and simmer just until they become tender and a little syrupy, about 10 minutes. Do not overcook, or they will dissolve. You want to still have definition in your fruit. Remove apricots and raisins with a slotted spoon and reduce sauce for about 2 minutes to thicken. Remove from heat and add apricots, raisins, and walnuts back to sauce. Serve warm or chilled.
Apricot Compote 3
Ingredients:

1 can (15.25 ounces) unpeeled apricot halves
1 tablespoon orange liqueur, optional
1 kiwi, peeled, cut into quarters and each quarter cut in half
2 small Clementine tangerines, peeled and segmented
1 small banana, sliced
Cooking Instructions:
Pour apricots and their juice into a large bowl. Stir in optional orange liqueur. Add kiwi, tangerine segments and banana. Serve in small bowls.
Apricot Compote 4
Ingredients:

500 g dried apricots
2 tbsp caster sugar or honey
2 star anise
2 whole cloves
1 vanilla pod, split lenghtways
Finely grated zest of 1 orange
250 ml freshly squeezed orange juice (from 3 large oranges)
Splash of Grand Marnier, optional
250 ml water
Cooking Instructions:
Put all the compote ingredients into a heavy-bottomed, non-corrodible saucepan or casserole dish. Bring the mixture quickly to the boil, then reduce the heat and simmer for about 15 minutes or until the apricots are plump and tender. Leave the mixture to cool, and serve at room temperature. This compote keeps well in the fridge for up to a week. Store it with the split vanilla pod and its flavour will continue to improve over time. It is delicious for breakfast (with or without the Grand Marnier), with cereals or with thick yogurt and a sprinkling of toasted pine nuts.
Apricot Compote with Vanilla and Bay
Ingredients:

250 g caster sugar
500 ml water
1 vanilla pod
3 Bay leaves
40-50 Dried apricots
2-3 tbsp Sherry, optional
To serve:
1kg low-fat Greek yogurt, or plain fromage frais
8 tbsp caster or icing sugar
A little vanilla extract
Cooking Instructions:
Combine the sugar and water in a saucepan over a low heat. Stir with a metal spoon until the sugar dissolves completely, then raise the heat under the pan and bring the syrup to a boil. Meanwhile, split open the vanilla pod and scrape the tiny black seeds into the syrup, then add the husk of the pod and the bay leaves. Simmer for 5 minutes, until the syrup just starts to take on a golden hue. Lower the heat to a gentle simmer and gently plop the dried apricots into the syrup. Add the sherry, if using. Cook for another 10 minutes, then set aside in a warm place until needed.
   Meanwhile, combine the yoghurt or fromage frais and sugar in a mixing bowl and beat well to combine. Add vanilla extract to taste and cover and chill until ready to serve. On serving, spoon your flavoured yoghurt or fromage frais into serving dishes. Discard the bay leaves and vanilla pod husk from the compote and spoon the compote over the creamy base, allowing 5-6 apricots per person. Chill any excess for use another day.
Apricot-Apple Compote
Ingredients:

10 dried apricots, halved and sliced
1/2 cup water
4 medium apples, peeled and sliced
1 tablespoon sugar
1 teaspoon lemon juice
1/8 teaspoon grated lemon peel
1/8 teaspoon ground cinnamon
Cooking Instructions:
In a bowl, soak apricots in water for 30 minutes. Drain, reserving 3 tablespoons water. In a saucepan, combine the apricots, apples, sugar and reserved water; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until apples are tender. Remove from the heat. Stir in lemon juice, peel and cinnamon. Serve warm or cold.
Apricot-Cherry Compote
Ingredients:

8 ounces dried apricots
4 ounces dried tart cherries
1 bottle (375 ml.) Sauternes or other dessert wine
1/2 cup whipping cream
1/3 cup crème fraîche
1 tablespoon sugar
Cooking Instructions:
Cut dried apricots into 1/4-inch strips. In a 3- to 4-quart nonreactve pan, combine apricots, cherries, and 1 cup hot water. Let stand until fruit is slightly soft, about 30 minutes. Pour in Sauternes and bring to a simmer over medium-low heat. Cook, gently stirring occasionally, until cherries are plump, apricots are very soft, and liquid is cloudy and thick, about 30 minutes. Cover and chill until cold, at least 2 hours, or up to 2 days.
Apricot and Banana Compote
Ingredients:

225 g/8 oz ready-to-eat dried apricots
300 ml/1/2 pt unsweetened orange juice
150 ml/1/4 pt unsweetened apple juice
1 teaspoon ground ginger
3 bananas, sliced
Cooking Instructions:
Put the apricots in a saucepan with the fruit juices and ginger and stir. Cover, bring to the boil and then simmer gently for 10 minutes, stirring occasionally. Set aside to cool, leaving the lid on. Once cool, stir in the sliced bananas. Spoon the fruit and juices into a large serving dish. Serve immediately.
Apricot and Raspberry Compote
Ingredients:

1 cup sugar
2/3 cup water
3 tablespoons fresh lemon juice, to taste
4 teaspoons fresh gingerroot, peeled and finely julienned
6 fresh apricots, quartered
1 cup raspberries
2 tablespoons sliced almonds, toasted lightly

Mint sprigs, for garnish
Cooking Instructions:
In a small saucepan stir together the sugar, water, lemon juice and the gingerroot and simmer the mixture, covered, for 5 minutes. Add the apricots, baste them with the syrup, and poach them, covered, over moderately low heat for 3 minutes, or until the are just tender. Stir in the raspberries gently, poach the mixture for 1 minute, and divide it between 4 bowls. Sprinkle the compote with the almonds, garnish it with the mint, and serve it warm or at room temperature.
Apricot Raspberry Compote
Ingredients:

1/2 c. sugar
1 tbsp. bourbon
6-7 apricots
1 c. raspberries
1/8 tsp. nutmeg
1/2 c. vanilla yogurt
Cooking Instructions:
Combine the sugar and 1/2 cup water in a microwaveable bowl. Microwave on high 4 minutes or until sugar dissolves. Stir in bourbon and let cool. Halve and pit apricots. Toss apricots, raspberries and cooled syrup together. Stir the nutmeg into the yogurt. Serve the fruit topped with yogurt.
Alexander Dumass Apricot Compote
Ingredients:

1/2 c Water
1 c Sugar
8 oz Apricot halves; fresh
1 Orange juiced or 6-to-8 tbs
Cooking Instructions:
Halve and pit the apricots. In a heavy, medium saucepan, boil the water and sugar until thickened into syrup, about 5 minutes. Add apricots to the hot syrup and cook over medium heat for 3 minutes. Remove from heat and add the orange juice, Let cool before serving.
Blackberry and Apricot Compote
Ingredients:

2 Firm-ripe apricots
1/4 c Water
1/4 c Sugar
1/4 ts Freshly grated lime zest
1 c Dry white wine
1 c Picked-over blackberries
Cooking Instructions:
Halve apricots lengthwise and pit. Cut each apricot half into 4 wedges and transfer to a heatproof bowl. In a small saucepan bring water and sugar to a boil over moderate heat, stirring until sugar is dissolved. Stir in zest and wine and simmer 5 minutes. Pour syrup over apricots and stir in blackberries. Chill mixture 20 minutes.
Cherry-Apricot Compote
Ingredients:

1 1/4 cups sugar
1 cup water
1 cup dry white wine
2 teaspoons grated orange peel
1 1/2 pounds apricots, halved, pitted, sliced, or one 1-pound package frozen sliced peaches
1 1/4 pounds fresh Bing cherries, pitted, or one 1-pound package frozen pitted dark sweet cherries
Cooking Instructions:
Combine first 4 ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Add apricots and cherries; simmer until fruit is tender, about 5 minutes. Transfer to bowl. Chill until cold, about 2 hours.
Fig, Apricot and Prune Compote
Ingredients:

440 g fesh or frozen figs
200 g dried apricots
200 g prunes
2 TBLSP sugar
1 tsp vanilla
1 tsp cinnamon
0.5 cup water
Cooking Instructions:
Snip apricots and prunes in half, quarter figs. Add all plus about .5 cup water or apple juice, cinnamon, and sugar to saucepan. Cook gently til compoted, about 15 minutes.
Grape, Blueberry And Apricot Compote
Ingredients:

1/4 c White grape juice
1/4 c Dry white wine
1 tb Beehive Co honey
1 Vanilla bean; split
1/8 ts Freshly grated nutmeg
3/4 c Picked over blueberries
1/3 c Dried apricots; sliced thin
1 c Green seedless grapes
1 tb Fresh lime juice
1 ts Freshly grated lime zest
Cooking Instructions:
In a saucepan combine the grape juice, the wine, 1/4 cup water, the honey, the vanilla bean, and the nutmeg and boil the mixture for 2 minutes. Add the blueberries and the apricots and simmer the mixture for 1 minute. Add the grapes and simmer the mixture for 2 minutes. Transfer the fruit with a slotted spoon to a bowl. Remove the vanilla bean, scrape the seeds into the syrup, and boil the syrup for 2 to 3 minutes, or until it is thickened slightly. Stir in the lime juice and the lime zest and pour the syrup over the fruit. Chill the compote, covered, for at least 3 hours or overnight and serve it with ice cream if desired.
Prune and Apricot Compote
Ingredients:

225 g/8 oz Prunes, stoned
600 ml/20 fl.oz. hot strong Tea
225 g/8 oz Dried Apricots
4 tbsp Sugar
4 tbsp Sherry (check manufacture)
1/2 orange, thinly sliced
White Grapes
2 tbsp Toasted Flaked Almonds
Cooking Instructions:
Place the prunes in a bowl and pour over the tea. Place the apricots in a separate bowl and cover with 425ml/15 fl.oz. hot water. Cover and leave to soak for 8 hours or overnight. Turn the prunes and their soaking liquid into a saucepan. Add sugar to taste and simmer for 10 minutes or until the prunes are tender and the syrup has thickened slightly. At the same time, turn the apricots and their soaking liquid into another saucepan and simmer for 15-20 minutes until tender. Using a slotted spoon, transfer the prunes and apricots to a glass serving dish. Sprinkle over the the port or dry sherry, then spoon over a little of the cooking liquids. Cover and leave until cold, then chill in the fridge for at least 1 hour or  until required.
Strawberry-Apricot Compote
Ingredients:

1/2 cup orange marmalade
1/4 cup chopped fresh strawberries
1/4 cup peeled, chopped fresh apricots
Cooking Instructions:
Cook marmalade with 3 tbsp water in a medium saucepan over low heat, stirring often, until marmalade melts. Add fruit and cook until it begins to soften, 3 to 4 minutes. Remove from heat and cool completely, stirring occasionally.
Gingered Poached Apricot And Raspberry Compote
Ingredients:

1/3 c Sugar
1/3 c Water
1 1/2 tb Fresh lemon juice
2 ts Fine julienne strips of ginger root
3 Fresh apricots; quartered
1/2 c Raspberries
1 tb Sliced almonds, toasted
Mint sprigs for garnish
Cooking Instructions:
In a small saucepan stir together the sugar, the water, the lemon juice, and the gingerroot and simmer the mixture, covered, for 5 minutes. Add the apricots, baste them with the syrup, and poach them, covered, over moderately low heat for 3 minutes, or until they are just tender. Stir in the raspberries gently, poach the mixture for 1 minute and divide it between 2 bowls. Sprinkle the compote with the almonds, garnish it with the mint, and serve it warm or at room temperature.
 

Compotes

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