Jelled Spiced Apricot Compote

• Canned apricots with syrup, 12 oz (350 g)
• Cinnamon stick, 1
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Procedure

1. Drain and reserve the syrup from the apricots. Add the cinnamon stick and lemon peel to the syrup and bring to a boil. Add the apricots and simmer until the fruit is beginning to fall apart (if necessary, remove the apricots and chop them). Remove the cinnamon stick and lemon peel. Drain and reserve the syrup to moisten the cake layer in step 2 above.