Wednesday, June 29, 2016

Cherry-Apricot Recipe

There will be cherries and apricots at the Market this Saturday. Here is a recipe that uses both of these fruits.

Cherry-Apricot Compote

Makes 6 servings


    • 1 1/4 cups sugar
    • 1 cup water
    • 1 cup dry white wine
    • 2 teaspoons grated orange peel
    • 1 1/2 pounds apricots, halved, pitted, sliced, or one 1-pound package frozen sliced peaches (no sugar added)
    • 1 1/4 pounds fresh Bing cherries, pitted, or one 1-pound package frozen pitted dark sweet cherries (no sugar added)


Combine first 4 ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Add apricots and cherries; simmer until fruit is tender, about 5 minutes. Transfer to bowl. Chill until cold, about 2 hours. (Can be made 1 day ahead. Keep chilled.)

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