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.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Scald your apricots in boiling water ;
- when they become soft, take them out and put them into cold water;
- put a quarter of a pound of sugar and a glass of water into a pan ;
- put in your apricots ;
- let them boil up two or three times, then arrange them in your compotier ;
- put the syrup over them, and serve cold.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife