It’s apricot season in these parts. Such a pretty fruit.
When it comes to dried apricots, I’ve enjoyed them by the handsful. But fresh apricots—that’s another story. I’ve never cared for them. The ones I’ve had have been mealy and mushy—blech! No thanks.
So when my husband proudly displayed the fresh apricots he picked up at the Idaho Falls Farmers Market, I couldn’t help but snicker (with a hint of wifely sarcasm)—“you enjoy those apricots, Honey!”
Never did I think I would be eating my words and attitude—but then I often do—and fresh apricot compote by the spoonsful. Chopped apricots stewed with maple syrup—oh my, so good. The perfect blend of sweet and tart.
I recommend using apricots that are on the tart side and have good flavor. I bought the “Perfection” this week and the they were quite bland. Choose good fruit.
Apricot season is one I’ve not paid much mind to. But that’s changed. I’ve been buying fresh apricots by the pound and making lots of compote to dress up scoops of ice cream, pancakes, waffles, smoothies and toast.
Dear apricots, I declare my love to thee. Sigh. You can bet I will be looking forward to the season next year.
Maple-Sweetened Apricot Compote
Gluten-Free | Casein-Free | Citrus-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Nightshade-Free | Peanut-Free | Potato-Free | Rice-Free | Shellfish-Free | Soy-Free | Tree Nut-Free | Wheat-Free | Grain-Free | Sesame-Free | Yeast-free | GFCF | Vegetarian | Vegan
Prep Time: 5 minutes
Cook Time: 6 minutes
1 pound almost ripe APRICOTS, pitted and chopped
1 tablespoon WATER
3 tablespoons MAPLE SYRUP
1/4 cup WATER
1 tablespoon TAPIOCA STARCH
- In medium saucepan combine apricots, 1 tablespoon water, and syrup.
- Bring to boil and reduce to simmer. Cook for 5 minutes.
- Combine 1/4 cup water and tapioca starch.
- Whisk tapioca slurry into simmering mixture. Cook another minute until thickened.
- Cool and refrigerate. Use within a week.
Ooh Lexie, this is gorgeous! I have never really given a care about apricots either, but this might change my mind.
Cara, I am glad I am not the only one. I felt bad about snubbing apricots. But really, this compote is divine : ) xoLexie
Lexie this looks and sounds so delicious!! I just made my first jam – blueberry lemon, sweetened with honey – and I'm hooked. So easy to make and what a great way to use fresh fruit! Plus if you can it, you can keep it all winter long 🙂
I will definitely be experimenting with apricots next! xo Alyssa
Apricots are one of my favorite fruits. Fresh, dried, cooked, raw…each and every form I love! Must make this soon. I have a feeling it will be fabulous over one of Kelly's ice creams. 🙂
So funny, I'm totally indifferent to fresh apricots, but cooked. . . stand back! This is so gorgeous. Your photos make me sigh out loud!
You think this will freeze too??
Hannah, yes, I think so … kind of like freezer jam? xoLexie
I just made this… and i cant stop eating it!!! It tastes like pie filling! Im in love! Its going in my oatmeal tomorrow, and possibly over my pancakes the following day.. that is if there is any left. 🙂 yum!!
Lexie, may we say that this is really BRILLIANT!
We love the way you shot the apricot! It's amazing still photography!
We never know apricot can be such adorable (regardless the taste 😀 )
What can we do to get the picture published on our food photography site?
Hi Lexie, I just read your family's story… 🙂 Love this simple preserve! Also, I was trying to contact you re something offline, but your contact page is not working. Would you mind emailing me back? Thanks a million!
This is a simple, elegant recipe. My compote not only looked stunning but the flavour is awesome!!! I'm going to make another batch tonight. Thanks for sharing this recipe.
I am tickled that you enjoyed it so much. Now you're tempting me to head off to make some. Maybe I will try it with peaches this time 🙂 xoLexie