APRICOT-FIG COMPOTE
This sweet-and-syrupycompote of apricots and figs is flavoredwith cardamom, fennel, and ginger, andserved with Greek yogurt.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Bring 2 cups water, the ginger, fennel seeds, and cardamom seeds to a boil in a small saucepan. Add tea bags; remove from heat. Let stand 3 minutes. Remove bags with a slotted spoon and discard.
- Add apricots, figs, and sugar to tea mixture in pan. Return to a boil. Reduce heat; simmer, partially covered, until fruits are tender and liquid is reduced to a thick syrup, 20 to 25 minutes. Compote can be served warm or at room temperature. Serve yogurt on the side, with a little of the syrup drizzled on top.
APRICOT COMPOTE
This fresh and healthy apricot dessert combines glazed apricots with lime juice and tarragon.
Provided by Jean Georges Vongerichten
Categories Sauce Breakfast Brunch Dessert Vegetarian Quick & Easy Backyard BBQ Apricot Summer Shower Healthy Bon Appétit
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- Combine apricots, lime juice, and sugar in a large skillet.Cook over medium heat, turning occasionally, until apricots are glazed and syrupy, 7-8 minutes. Transfer to a small bowl and chill. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled. Serve with yogurt or ice cream and garnish with tarragon leaves, if desired.
APRICOT-COMPOTE YOGURT PARFAITS
Build your own fruit-on-the-bottom yogurts with homemade compote for a week's worth of nutritious breakfasts ready to go.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 7
Number Of Ingredients 6
Steps:
- In a small saucepan, bring 1/4 cup honey, water, and salt to a simmer over medium; stir until honey dissolves, 1 minute. Add apricots. Raise heat to medium-high and simmer, stirring often, until fruit is soft and liquid is syrupy, 10 to 12 minutes (adjust heat, if necessary, to keep at a constant simmer). Divide compote among 7 small glass jars or airtight containers. Refrigerate, uncovered, until cool, 10 minutes. Stir 1 tablespoon honey into each of the containers of yogurt; divide yogurt among jars. Serve with toasted sliced almonds if desired.
Nutrition Facts : Calories 143 g, Fiber 1 g, Protein 12 g
DRIED FIG, APRICOT AND CHERRY COMPOTE
Steps:
- Combine 2 1/2 cups water, sugar and cinnamon sticks in large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Reduce heat to medium-low; cover and simmer 5 minutes. Add figs and simmer uncovered 3 minutes. Remove from heat. Mix in apricots, cherries and then brandy. Return to heat and simmer uncovered until all fruits are tender but still retain shape, about 10 minutes. Remove from heat. Stir in crystallized ginger. Cool. (Compote can be prepared 3 days ahead. Cover and refrigerate.) Serve at room temperature or chilled.
FRESH APRICOT COMPOTE
An amazingly simple but delicious summer fruits dessert. It also freezes well so you can enjoy the taste of summer all year round. Serve with vanilla ice cream or sour cream. Also works well with plums.
Provided by Shelley
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 1h50m
Yield 12
Number Of Ingredients 5
Steps:
- Stir together the apricots, lemon zest, sugar, water, and vanilla extract in a saucepan until the sugar has dissolved. Bring to a boil, reduce heat to low, and simmer gently until the apricots are soft and the compote has thickened, 40 to 50 minutes. Chill in refrigerator before serving.
Nutrition Facts : Calories 63 calories, Carbohydrate 15.8 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sodium 3.9 mg, Sugar 15.2 g
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