Apricot Compote For Dusk & Dawn

Feasting At Dawn, Rocking Dog

Feasting At Dawn

With summer in full swing it is lovely to find blushed ripe apricots in season. Apricots, however are a fruit that benefit nearly always from gentle cooking.

With two large punnets full of these soft velvety beauties, I halved each fruit removing their stone. Placed in a large pan I added a little water, a split vanilla pod and some golden caster sugar. Slowly brought to the boil, I stirred, and then covered the pan with a close fitting lid, reducing the heat to a simmer. I cooked the apricots until they were tender (approximately 10 minutes) and left the compote to cool. Later I poured the fruit and its thick juice into a large jar (or use a lidded box). Refrigerate.

The fruit will form the basis of our breakfast for the next week. We will savour the gorgeous taste of the fleeting summer, adding granola, some Greek yoghurt and a trek into the garden!

Alternatively, the compote can be used as the basis for some delicious summery desserts. For a simple light pie, put a generous layer of compote into a shallow dish before topping with a packets worth of crumpled up filo pastry. Brush lavishly with melted butter, sprinkle with sugar and bake in a hot oven until golden brown. A contemporary trifle can be concocted with amaretti biscuits, Amaretto, homemade custard, mascarpone cream… and of course the apricots! Even simpler, lightly toast brioche and top with the compote and good quality ice-cream. Crumbles, pancake filling, waffle topping- the possibilities are endless!

For a W.I. take, bake a batch of light and fluffy scones (gorgeous with the addition of some chopped stem ginger and ginger spice). Serve warm with the compote and lashings of clotted cream.

Thanks to the lovely Matt Waite for his gorgeous cups, bowls etc.. Wonderously, the talented potter bears a passing resemblance to a young Sean Bean!

.....And Dusk!, Rocking Dog

…..And Dusk!

Summer In A Jar, Rocking Dog

Summer In A Jar

Alfresco Breakfast, Rocking Dog

Alfresco Breakfast

Leave a Reply

Your email address will not be published. Required fields are marked *

Post Navigation