Dried apricot compote
Description
The recipe won't take much time. It is well known that, contrary to logic, the most delicious compote with the richest flavor is made from dried fruits. And dried apricots (apricot halves, uruk, kaisa) are no exception. Moreover, it's worth noting that they are high in potassium, carotene, phosphorus, organic acids, calcium, and iron. I suggest making compote from this wonderful fruit—it's as simple as it gets. However, there are a couple of nuances. The skin of natural dried apricots should be matte, not shiny, indicating that they haven't been chemically treated. Before cooking, soak the apricots in boiling water for 15–20 minutes, then wash them thoroughly. Let's make apricot compote.
Instructions
- 1
Step 1
Prepare the ingredients for making compote from dried apricots.
- 2
Step 2
Soak the dried apricots (apricot halves) in boiling water for 15–20 minutes. Then drain the water, rinse them well, and transfer to a saucepan.
- 3
Step 3
Add sugar to the saucepan. Adjust the amount to your taste, taking into account the sweetness of the apricots.
- 4
Step 4
Pour in the water, cover with a lid, and place over medium heat.
- 5
Step 5
Boil the compote for 20-25 minutes after it comes to a boil.
- 6
Step 6
An aromatic compote with a natural apricot flavor is ready to be served.