Skip to content

Apricot compote

Apricot compote is one of the easiest desserts you can make: Just simmer the ingredients, chill if desired, then serve with or without a garnish.

This recipe uses fresh apricots. I haven’t tried it with dried apricots, but I’d think the main differences would be more simmering time to plump up the fruit, and perhaps more sugar (or honey) for additional sweetness.


  • 6 to 8 fresh apricots, halved and pitted
  • 2 tablespoons vanilla sugar
  • 1 to 3 tablespoons sugar, depending on the fruits’ sweetness
  • 2 tablespoons of an orange-based liqueur, like Grand Marnier or Cointreau
  • 3/4 cup filtered water


  • crème fraîche, sour cream, yogurt
  • ice cream
  • a dash of ground cinnamon
  • chopped fresh mint


  1. Put all of the ingredients into a saucepan. Bring to gentle boil, and simmer until the apricots become soft, about 10 minutes.
  2. Chill apricots in the syrup in the refrigerator until ready to serve. Although it is fine to serve this warm as well.
  3. Serve with a generous amount of the syrup. Garnish as desired.

Submit a comment

Your email is never published or shared. Required fields are marked with a red diamond, .