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Apricot and Rosemary Compote

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Apricot and Rosemary Compote

The perfect apricot and rosemary compote recipe with a picture and simple step-by-step instructions.

  • 1 kg Apricots fresh
  • 3 piece Fresh passion fruit
  • 6 Branches Rosemary fresh
  • 7 tbsp Flaked almonds
  • 2 piece Squeezed lemons
  • 500 g Preserving sugar 2: 1
  1. Toast the almond flakes in a pan without fat.
  2. Wash, halve and stone the apricots. Cut the halves into small pieces. Halve the passion fruit and scrape out the pulp and mix with the apricots and rosemary in a saucepan. Add the almonds, lemon juice and preserving sugar. Let everything boil for about 5 minutes, stirring occasionally. I have removed the sprigs of rasmarine from the compote.
  3. Fill the compote into 7 preserving jars (approx. 250 ml) while still hot and close. Place the jars on a kitchen towel with the lid facing downwards. Goes well with: cheese and sweet main dishes. Shelf life: about 6 months
Dinner
European
apricot and rosemary compote

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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