2 pounds fresh apricots, halved and pitted
Apricot Compote
Process: SimpleCooking: Vegetables & Sides
Preparation: Quick Cook (up to 30 mins)
Serves: makes about 21?2 cups
My wife, Fleur, is to blame for this utterly addictive dish, which my mother-in-law also makes me as a treat. In this recipe, I tone down the sugar a bit and turn it into more of a condiment for savory stuff like barbecued pork or chicken instead of a spread for toast.
Ingredients
1 cup granulated sugar
1⁄2 cup water
Preparation
1. Preheat one grate of a charcoal or gas grill to medium.
2. Toss the apricots in the sugar. Lay two sheets of heavy-duty aluminum foil, each 16 to 18 inches long, on top of each other, and fold up the sides, creating a bowl shape with a rounded base about 9 inches across. Place the sugared apricots in the foil bowl. Pour in the water. Gather the sides of the bowl, bringing them together to create a sealed, rounded packet about 6 to 7 inches across.
Cooking Method
3. Place on a grate over medium heat, or on coals that are at medium, and cook for 30 minutes. The fruit should be tender, but still in whole pieces. For a more sauce-like consistency, continue to cook for an additional 10 to 20 minutes.
4. Carefully open the packet and transfer to a serving bowl. Refrigerate until cold.
5. The compote can be served cold or at room temperature.
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