I like to make Honey Glazed Apricots to serve with a cheese tray. It’s especially good with Spanish Manchego cheese, but you could just as easily serve it with parmesan, aged cheddar, or just about any aged hard cheese.

Glazed Apricot Compote

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Course: Sides
Cuisine: French
Keyword: 5 Ingredients or Less, Delicious, Do-Ahead, Fall-Winter, For Foodies, Fruit Compot, Special Dinner, Sunday Dinner, Thanksgiving, Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Degree of Difficulty : Easy
Servings: 6 servings

Ingredients 

  • 2 cups dried apricots
  • 2 tbsp honey
  • 1/2 cup water
  • 1 lemon 3 slices of lemon peel
  • 1 tspn vanilla extract or 1 vanilla bean

Instructions

  • Gather all ingredients before starting the recipe.
  • Combine all ingredients in a small saucepan and bring the water to a boil. Reduce heat to low, cover the pan with a lid and simmer gently four about 30 minutes, or until the apricots are plump.
  • Cool to room temperature and transfer to a lidded preserving jar.

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