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Apricot Compote

(recipe, Carrie Floyd)

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Tired of cold-storage apples, I whipped this up one winter morning. It's good on yogurt, toast, and even cooked grains — kamut or couscous.


  1. 1 cup dried apricots
  2. Zest and juice of 1 lemon
  3. ½ cup water
  4. ¼ cup honey


  1. Place all ingredients in a sauce pan. Bring to a boil, then turn down to a simmer and cook — about 10 minutes — until the apricots are pulpy and the water has cooked down to a syrupy consistency. Serve warm, or cool and store in the refrigerator.