Compote d’Abricots.—Compote of Apricots
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Take any quantity of apricots almost ripe;
- split them in two, and take out the stones;
- put some sugar in a dish that will bear heat, with half a glass of water;
- arrange the apricots upon it, and set them over a alert fire to boil till they are nearly done underneath, and the sauce almost consumed ;
- then take them off, throw some sugar over them, and cover them with a pot lid which will admit fire on it.
- When the upper part is done, and glazed of a fine colour, put them into a dessert plate, and serve.
Plating
Cookware for this recipe
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Saucepan