Apricot Compote with Amaretto

Serve as a summer dessert with cream and/or ice-cream or seal in warm sterilized mason jars and enjoy at any time…

Yield: 1 litre

  • 1  kg apricots
  • 250 g sugar
  • 3 tbsp water
  • 1 lemon
  • 2 tbsp Amaretto (You can substitute brandy for Amaretto)
  1. Blanch the apricots briefly in boiling water, peel, halve and stone them.
  2. Bring the sugar, water and lemon juice to the boil and simmer for 2-3 minutes.
  3. Add the apricots and keep the heat at just below boiling point.
  4. After 8-10 minutes the apricots will be soft.
  5. Pour in the almond liqueur and allow to cool or store immediately in mason jars..
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