Apricot Compote
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g barely ripe apricots
- g powdered sugar
- glass water
Instructions
- Stone the apricots through an incision and cook them in the water.
- Add the sugar once boiling and cook, shaking the pan, until soft and wrinkled.
- Lift into a dish, reduce the liquid to a syrup and pour over. Serve cold.