Apricot Compote

Preparation info

  • Difficulty


  • Yield:

    2 lb


Appears in


  • Sugar/4.5 oz/112 g
  • Water/0.6 oz/15 g
  • Apricots, fresh or canned, halved and pitted/5 oz/125 g
  • Pectin/0.4 oz/10 g
  • Glucose/0.5 oz/12 g

For large-quantity measurements.

  • Sugar/1 lb 2 oz/450 g
  • Water/2.5 oz/60 g
  • Apricots, fresh or canned, halved and pitted/1 lb 4 oz/500 g
  • Pectin/1.5 oz/40 g
  • Glucose/2 oz/50 g



  1. Combine the sugar and water in a saucepan and bring to a boil to dissolve the sugar and make a syrup. Cook to 221°F(105°C).
  2. Cut the apricot halves into halves or thirds, depending on size. Add to the syrup. Cook an additional 15–17 minutes if the apricots are fresh, about 3 minutes if canned.
  3. Add the pectin and glucose and mix in well. Cook an additional 3 minutes.

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