Apricot Recipe

Prepare fruit

Wash the apricots, slice them in half, remove pits and roughly chop any very large pieces so pieces are about 1/2–1 inch.

Combine and macerate

Place the halved/ chopped apricots in a medium saucepan. Add granulated sugar, honey, lemon juice, and the 2 tablespoons of water. Stir gently to coat the fruit. Let sit at room temperature 10 minutes to macerate; the sugar will start to draw juices out of the apricots.

Cook compote

Set the saucepan over medium heat. Bring mixture to a gentle simmer, stirring occasionally. After 4–6 minutes the apricots will soften and release more liquid. Reduce heat to low and simmer uncovered 6–8 minutes more, stirring every minute or so, until fruit is tender and sauce is slightly thickened. For a smoother compote, gently mash some pieces with the back of a spoon during the last 2 minutes.

Finish and cool

Remove from heat and stir in the vanilla extract. Taste and adjust sweetness or lemon (add up to 1 tsp more sugar or 1/2 tsp more lemon juice if desired). Let cool to warm or room temperature; compote will thicken further as it cools.

Spoon warm or cooled apricot compote over bowls of Greek yogurt or a scoop of vanilla ice cream. Sprinkle with toasted sliced almonds and garnish with mint leaves.

Store any leftovers in an airtight container in the refrigerator for up to 5 days; reheat gently in a saucepan or microwave before serving, or serve cold.