Wayne Gisslen

Apricot Compote

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