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Apricot-Cherry Compote

Recipe information

  • Yield

    makes about 3 cups

Ingredients

1 pound apricots, quartered
1 cup sugar
2 teaspoons fresh lemon juice
Pinch of salt
1/2 pound Bing cherries, pitted and halved (or use whole frozen cherries)

Preparation

  1. Put apricots, sugar, 2 tablespoons water, the lemon juice, and salt into a medium saucepan. Cover; bring to a simmer over medium heat, stirring occasionally. Cook until apricots have softened. Stir in cherries. Serve warm or at room temperature.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsCompoteCondimentApricotStone FruitFruitCherryLemonCitrusDairy FreeNut FreeVeganVegetarianQuickEasy5 Ingredients or FewerMeal PrepSimmerSpringSummerCookbooks
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