A little cooking surprisingly intensifies the flavour of apricots, bringing them more toward the concentrated taste of dried apricots.
16 | apricots, firm-ripe | 650 g | |
2 tsp | sugar | 8 g | |
3/4 tsp | ground cinnamon | 2 g | |
1/2 cup | water | 125 mL |
Fot best results, use ripe apricots.
This compote keeps up to 10 days in the refrigerator or up to 4 months in the freezer.
per 1 serving (180 g)
Amount % Daily Value |
Calories 80 |
Fat 1 g 1 % |
Saturated
0 g
0 % |
Cholesterol 0 mg |
Sodium 0 mg 0 % |
Carbohydrate 19 g 6 % |
Fibre 3 g 13 % |
Sugars 16 g |
Net Carbs 16 g |
Protein 2 g |
Vitamin A 30 % |
Vitamin C 25 % |
Calcium 2 % |
Iron 6 % |
Food Group | Exchanges |
---|---|
Fruits | 1 |
Other Foods | 0 |
We added a touch of vanilla ice cream: DE-LI-CIOUS.
Simple but divine. This recipe is a fabulous way to use up abundant apricots, such as I have dropping from the trees in my neighbourhood. I needed a freezer-friendly fruit preserve and this one is great! My kids and my partner all love it. We eat it in fresh yogourt or over warm oatmeal. YUM!