Apricot-Plum Compote
Apricot-Plum Compote
A sweet-tart apricot and plum compote. The difference between a compote and a preserve is a faster cooking time and lack of pectin. Delicious served over ice cream or plain cake.
This takes my French Toast from the kid’s menu to a Sunday brunch staple.
Serves 2
Can be prepared 10 days in advance and refrigerated
1-1/3 pounds (about 10) fresh apricots, pitted
1/2 pound plums, pitted
1/2 cup sugar
1/2 cup fresh orange juice
zest from 1 orange
pinch salt
1 tablespoon honey
Directions
Cut apricots and plums into uniformly small pieces, about 6 pieces per half apricot or plum. Place in a saucepan with the sugar and let sit for an hour and up to 3 hours.
Add orange juice, zest, and salt to pan. Place over medium-high heat and bring to a boil. Lower heat to maintain a low boil and cook until fruit is just tender, 10 to 12 minutes.
Use a slotted spoon to remove fruit from pan and place in a container to catch the juices. Reserving the fruit, add honey and accumulated juices back into saucepan, place over high heat, and reduce for 5 to 8 minutes until thick and syrupy. Pour over reserved fruit. Use immediately or cool, seal, and refrigerate.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
