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

1. 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.

2. 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.

3. 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.