Jelled Spiced Apricot Compote

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

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

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.