Compote of Apricots
Ingredients
Directions
Prepare
Halve the apricots and remove the stones.
Blanch the kernels.
Make the syrup
Boil the water and dissolve the saccharin in it.
Add the apricots and simmer gently for a few minutes.
Remove the apricots, drain them, and arrange them in a dish.
Finish and serve
Once the syrup is cold, pour it over the apricots and top each with half a kernel.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Apricots
- Form the main body of the compote, providing fruit flavour and soft texture after gentle simmering.
- Saccharin
- Provides the sweetness of the syrup without adding sugar bulk.
- Apricot kernels
- Add a subtle almond-like aroma when blanched and placed on each apricot.
The step that matters
Simmer the apricots gently. Boiling vigorously can break the soft fruit apart and make it mushy. A gentle simmer lets the apricots soften while keeping their shape and the syrup clear.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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