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Fresh Apricot Compote

Shelley

"An amazingly simple but delicious summer fruits dessert. It also freezes well so you can enjoy the taste of summer all year round. Serve with vanilla ice cream or sour cream. Also works well with plums."
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Ingredients

1 h 50 m servings 63 cals
Original recipe yields 12 servings (3 cups)

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Directions

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  1. Stir together the apricots, lemon zest, sugar, water, and vanilla extract in a saucepan until the sugar has dissolved. Bring to a boil, reduce heat to low, and simmer gently until the apricots are soft and the compote has thickened, 40 to 50 minutes. Chill in refrigerator before serving.

Nutrition Facts


Per Serving: 63 calories; 0.1 g fat; 15.8 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 4 mg sodium. Full nutrition

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Reviews

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6 cups water would make this apricot juice. I used only 1 1/2 cups water with a little orange juice added. I added 1 teaspoon vanilla near the end of the cooking process, not the beginning.

I thought the amount of water could be greatly reduced. I put in 4 cups and it was still too much water. I guess it depends on the size of your apricots. I also used half honey and half sugar.

SIX cups of water??? NO WAY!! And what's up with the notion of "two drops" of vanilla?? I guessed using 2 cups of water, but even that was too much.