Indulge in the delectable flavors of apricot compote, a versatile and enticing culinary creation. Savor the sweet and tangy taste of apricots transformed into a luscious delicacy, perfect for complementing a variety of dishes. This versatile compote finds its place as a delectable topping for pancakes, waffles, and French toast, adding a burst of fruity sweetness to your breakfast or brunch. It also shines as a delectable filling for pastries and cakes, enveloping your taste buds in a harmonious blend of flavors. Whether swirled into yogurt or spooned over ice cream, apricot compote elevates any dessert to a new level of delight. With its vibrant color and tantalizing aroma, apricot compote is a culinary gem waiting to be explored. Dive into a collection of carefully curated recipes that showcase the versatility of this delectable treat, turning ordinary dishes into culinary masterpieces.
Here are our top 13 tried and tested recipes!
DRIED-CRANBERRY-AND-APRICOT COMPOTE
A vibrant sauce is the finishing touch on any Thanksgiving plate. This showstopping compote requires less than 15 minutes of hands-on time. Serve it with our Citrus-Rubbed Turkey with Cider Gravy.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Number Of Ingredients 6
Steps:
- In a small saucepan, bring cranberries, apricots, wine, and 1/2 cup water to a rapid simmer over medium. Cook, stirring occasionally, until liquid is almost absorbed and fruit is softened, 10 minutes. Stir in ginger and season with salt, pepper, and vinegar. Serve at room temperature.
Nutrition Facts : Calories 147 g, Fiber 2 g, Protein 1 g
DRIED FIG, APRICOT AND CHERRY COMPOTE
Steps:
- Combine 2 1/2 cups water, sugar and cinnamon sticks in large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Reduce heat to medium-low; cover and simmer 5 minutes. Add figs and simmer uncovered 3 minutes. Remove from heat. Mix in apricots, cherries and then brandy. Return to heat and simmer uncovered until all fruits are tender but still retain shape, about 10 minutes. Remove from heat. Stir in crystallized ginger. Cool. (Compote can be prepared 3 days ahead. Cover and refrigerate.) Serve at room temperature or chilled.
APRICOT DRIED FRUIT COMPOTE
In rural homes in Eastern Europe summer fruits are often dried for compotes in the winter. This fruit compote is rich in apricot, prunes and raisins.
Provided by morgainegeiser
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine all ingredients, except orange extract. Bring to a boil over medium heat. Reduce heat to medium-low and simmer uncovered, 20 minutes.
- Remove and discard cinnamon stick.
- Stir in orange extract.
- Serve hot or cold.
CRANBERRY APRICOT COMPOTE
Categories Condiment/Spread Sauce Fruit Side Thanksgiving Vegetarian Quick & Easy Low Sodium Cranberry Apricot Fall Shallot Gourmet Fat Free Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 5
Steps:
- Quarter apricots and pick over cranberries. In a 3-quart saucepan bring water, sugar, and apricots to a boil and simmer, stirring until sugar is dissolved, 5 minutes. Add cranberries and simmer until berries have burst, about 5 minutes. Finely chop shallots and stir into compote. Remove pan from heat and cool compote completely. Compote may be made 2 days ahead and chilled, covered.
APRICOT-FIG COMPOTE
This sweet-and-syrupycompote of apricots and figs is flavoredwith cardamom, fennel, and ginger, andserved with Greek yogurt.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Bring 2 cups water, the ginger, fennel seeds, and cardamom seeds to a boil in a small saucepan. Add tea bags; remove from heat. Let stand 3 minutes. Remove bags with a slotted spoon and discard.
- Add apricots, figs, and sugar to tea mixture in pan. Return to a boil. Reduce heat; simmer, partially covered, until fruits are tender and liquid is reduced to a thick syrup, 20 to 25 minutes. Compote can be served warm or at room temperature. Serve yogurt on the side, with a little of the syrup drizzled on top.
FRESH APRICOT COMPOTE
An amazingly simple but delicious summer fruits dessert. It also freezes well so you can enjoy the taste of summer all year round. Serve with vanilla ice cream or sour cream. Also works well with plums.
Provided by Shelley
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 1h50m
Yield 12
Number Of Ingredients 5
Steps:
- Stir together the apricots, lemon zest, sugar, water, and vanilla extract in a saucepan until the sugar has dissolved. Bring to a boil, reduce heat to low, and simmer gently until the apricots are soft and the compote has thickened, 40 to 50 minutes. Chill in refrigerator before serving.
Nutrition Facts : Calories 63 calories, Carbohydrate 15.8 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sodium 3.9 mg, Sugar 15.2 g
APRICOT APPLE COMPOTE
You won't have to skip dessert when this comforting compote is on the menu. "I asked a friend of mine how she could eat dessert and still stay thin, and she handed me this recipe," shares Suzan Wiener of Spring Hill, Florida. A touch of cinnamon and lemon accents the fruit flavor...and the dish is a snap to make.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 servings.
Number Of Ingredients 7
Steps:
- 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, zest and cinnamon. Serve warm or cold.
Nutrition Facts : Calories 142 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 37g carbohydrate, Fiber 4g fiber), Protein 1g protein.
RICE PUDDING CAKE WITH CHERRY-APRICOT COMPOTE
Categories Cake Fruit Rice Dessert Bake Apricot Cherry Almond Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 12
Steps:
- Bring milk to boil in heavy large saucepan. Stir in rice and salt and bring to boil. Reduce heat to low and simmer uncovered until most of milk is absorbed and mixture is thick but still creamy, stirring frequently, about 30 minutes (mixture will resemble thick rice pudding). Add 1/2 cup sugar and stir 2 minutes. Remove mixture from heat and cool to lukewarm, about 30 minutes.
- Preheat oven to 325°F. Butter 10-inch-diameter springform pan with 2 1/2-inch-high sides. Dust pan with breadcrumbs. Mix almonds, candied orange peel, lemon peel and almond extract into rice mixture. Whisk egg yolks and remaining 1/2 cup sugar in medium bowl to blend. Stir into rice mixture. Cool completely.
- Beat egg whites in large bowl until stiff peaks form. Fold whites into rice mixture in 2 additions. Transfer mixture to prepared pan. Bake until cake is golden and firm to touch, about 1 hour. Transfer to rack and cool completely in pan. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
- Run small sharp knife around cake to loosen. Release pan sides from cake. Place cake on platter. Sift powdered sugar over cake. Cut into wedges and serve with Cherry-Apricot Compote.
CORNMEAL WAFFLES WITH APRICOT-CHERRY COMPOTE
This rendition of a breakfast favorite owes itssubstantial crunch to yellow cornmeal and its subtle tang to buttermilk. Warm, syrupy nectar from the fruit compote seeps into the wafflesfor a touch of sweetness. A dollop of creme fraiche blended with confectioners' sugar adds another layer of texture and taste.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 6
Number Of Ingredients 13
Steps:
- Whisk together creme fraiche and confectioners' sugar in a small bowl. Refrigerate until ready to use (up to overnight).
- Whisk together flour, cornmeal, granulated sugar, baking powder, and salt in a large bowl. Whisk eggs, buttermilk, and vanilla in a small bowl. Add egg mixture to flour mixture; stir until combined. Add oil and butter; whisk until smooth.
- Heat a waffle iron (preferably Belgian-style). Ladle 1/2 cup batter into each mold. Cook according to manufacturer's instructions until golden brown. Place waffles in a 200-degree oven to keep warm while you make the rest. Serve topped with compote and sweetened creme fraiche.
BLUE CORN-PINON PANCAKES WITH APRICOT-PINON COMPOTE
Steps:
- Prepare the compote: Warm the butter in a small skillet over medium heat. Stir in the pine nuts and saute until lightly toasted, about 2 minutes. Watch the nuts carefully; they will continue cooking off of the heat and can burn easily. In a saucepan, combine the apricots, corn syrup, cinnamon, and almond extract with 1 cup of water. Bring to a simmer over medium heat, reduce the heat to low, and cook until the sauce is fairly thick and spoonable, about 10 minutes. Stir in the pine nuts. Keep the compote warm or let it cool to room temperature.
- Start the pancake batter, placing 3/4 cup of the nuts in a food processor and pulsing briefly until ground. Avoid processing the nuts so long that they turn to butter. Add the flour, cornmeal, sugar, baking powder, and salt and pulse to combine just until a coarse meal forms. Spoon the mixture into a large bowl and stir in the butter until it disappears. Add the eggs, milk, almond extract, and remaining nuts. Warm a griddle or a large heavy skillet over medium heat. Pour a thin film of oil onto the griddle. Pour or spoon out the batter onto the hot griddle, where it should sizzle and hiss. A generous 3 tablespoons of batter will make a 4-inch pancake. Make as many cakes as you can fit without crowding. Cook the pancakes until their top surface is covered in tiny bubbles but before all the bubbles pop, 1 to 2 minutes. Flip the pancakes and cook until the second side is golden brown, 1 to 2 minutes longer. Repeat with the remaining batter, adding a bit more oil to the griddle as needed. Serve the pancakes immediately, accompanied with the warm compote.
TURKISH APRICOT COMPOTE (KAYISI KOMPOSTOSU)
POSTED FOR RAMADAN TAG. From http://www.turkishcookbook.com/ NOTE: I just realized almond extract contains alcohol unless there are alcohol free ones around. I would like to know.
Provided by UmmBinat
Categories Dessert
Time 31m
Yield 2 , 2 serving(s)
Number Of Ingredients 5
Steps:
- Bring the sugar and water to boil in a medium cooking pot. Turn the heat down to very medium-low.
- Add the apricots and almond extract. Cook for about 5-6 minutes.
- Pour into a bowl and let it cool.
- Then chill in the fridge.
- Add almond slices.
- Serve in individual bowls with Pilaf on the side on hot Summer days.
GRAPE, BLUEBERRY, AND APRICOT COMPOTE
Steps:
- 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.
APRICOT AND RASPBERRY COMPOTE
Steps:
- 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.
Tips:
- Choose ripe, flavorful apricots. The better the apricots, the better the compote will be.
- Use a variety of apricots. If you can, use a mix of ripe and slightly underripe apricots. This will give the compote a more complex flavor.
- Don't overcrowd the pot. When cooking the apricots, make sure there is enough space for them to move around and cook evenly. If the pot is too crowded, the apricots will steam instead of sautéing.
- Cook the apricots until they are soft. The apricots should be soft enough to easily pierce with a fork, but they should not be mushy.
- Add sugar to taste. The amount of sugar you add to the compote will depend on how sweet the apricots are. Start with a small amount and then add more to taste.
- Let the compote cool before serving. This will allow the flavors to meld and the compote to thicken.
Conclusion:
Apricot compote is a delicious and versatile dessert that can be enjoyed in many different ways. It can be served on its own, or it can be used as a topping for pancakes, waffles, or yogurt. It can also be used as a filling for pies and tarts. No matter how you choose to enjoy it, apricot compote is sure to please.
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