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Apricot compote
Serves 8 Desserts and puddings
Ingredients
- 100-120g caster sugar
- 750g dried stoned apricots
- 3tbsp apricot brandy (optional)
To serve
- 150ml double cream, lightly whipped and sweetened
- Slivered almonds, lightly toasted
Method
Dissolve 100g sugar in 600ml water and soak the apricots in it overnight. In the next morning, simmer them soft in the same water – this will take 15-20 minutes.
Cool and purée in a processor or blender, then taste and add more sugar if necessary. Mix in the apricot brandy if you are using it, then chill in little dishes or glasses. Serve with cream, sprinkled with the toasted almonds.
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