80ml water (1/3 cup)
200g sugar (3/4 cups)
juice and zest of 1lemon
- Put all the ingredients into a saucepan and bring slowly to the boil. Make sure it doesn't stick.
- Simmer on low heat for 30min, stirring occassionally.
- Take it of the heat and let it rest for 5-10min. The apricots should be really soft now even slightly disintegrated.
- Purree the mixture with the blender.
- If you prefer a super smooth compot, strain the compote with a small mesh sieve. I personally can't be bothered and I actually do like the slight roughness of it.
- Bottle while hot. Let it cool down and store in the fridge.
- Use within 4 weeks after opening
Makes 2 small jars
Easy peasy recipe, with minimal work involved. But the result is amazing. I don't think I will ever look at a store-bought apricot puree or compote ever again. The freshness and strong flavours are just not comparable.
The compote is thick but still runny- so not like a jam. If you prefer it slightly thicker add pectin sugar and only half the water- and you got jam ;)
It will last at least 4 months if kept closed and at least 4 weeks after opening. But to be honest, I never managed to keep it so long. Once it is opened, it get's used up within days really. And I am making a new batch every few week at present...
The amazing thing about this - it's your pantry stocker with a gazillion uses... drizzle it over your oats in the morning, add it to your fruit salad, drizzle it over your eaton mess, add it to your frangipani tarts, eat it with french toast, pancakes, put it in your milk shake or your smoothy.. whatever you can think up. It's delicious and adds an extra dimension of flavour to your usuals. Oh and it is pretty and colourful as well!