Name: Cherry-Apricot Compote
Yield: Makes 6 servings
Ingredients: 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)

(COMPOSTA DI CILIEGE E ALBICOCCHE)

Delicious with the Rice Pudding Cake or with biscotti or vanilla ice cream.

Recipe information

Yield
Makes 6 servings

Ingredients

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)

Preparation

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.)

TagsCompote Condiment Italian European Apricot Stone Fruit Fruit Cherry Snack Nut Free Gluten Free Dairy Free 5 Ingredients or Fewer Make Ahead Easy Simmer Bon Appétit

Recipe notes

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