Apricot Compote

Prepared with little sugar and lightly cooked, you can enjoy eating apricots all winter. The vanilla accentuates the acidity characteristic of apricots.

 

For 3 X 50cl plastic containers suitable for freezing: 1,50 kg Roussillon Apricots 200g sugar 1 young sprig rosemary 1 tsp vanilla essence 1  saucepan 26cm in diameterl

 

 

 

 

 

 

 

 

 

 

 

 

 

1. Wash and stone the apricots.
2. Place the apricots, sugar, rosemary and vanilla in the saucepan and bring slowly to the boil.
   
3. Allow to boil 15 minutes, stirring frequently.
4. When the apricots are cooked, take out the rosemary and pour the compote into the plastic containers.
5. When completely cold, cover and put in the freezer.

 

 This compote is delicious with natural yoghurt.