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Wayne Gisslen

Apricot Compote

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Preparation info
  • Yield:

    2 lb

    (large)
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Standard quantity

Ingredients U.S. Metric
Sugar

Method

Procedure

  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

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