Apricots and cherries ripen about the same time so pairing them in this fresh, citrusy compote makes perfect sense. Enjoy over ice cream, yogurt or some fresh ricotta cheese.
- 1/3 cup sugar
- 1/2 cup water
- 4 fresh bay leaves (or 2 large dried)
- 3 wide strips orange zest
- 3 wide strips lemon zest
- 6 fresh apricots halved and pitted
- 1 pound sweet cherries pitted
- Squeeze of fresh lemon juice
- Fresh mint leaves for garnish
Place the sugar, water, bay leaves and zest in a medium saucepan. Bring to a gentle boil over medium heat without stirring. Reduce the heat to low and simmer for 5 minutes. Remove from the heat and set aside to steep for 30 minutes.
Meanwhile, combine the apricots and cherries in a glass bowl. Toss with the lemon juice. Bring the sugar mixture to a boil again and pour over the fruits, tossing gently to combine. Let sit at room temperature for 30 minutes or cover and refrigerate for up to 8 hours.
To serve, spoon over a scoop of vanilla ice cream, garnish with a mint leaf and serve with a sugar cookie.
Makes 4 to 6 servings
Photo by Jodi Miller