Apricot Compote

Apricot Compote is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic stew of apricots and sugar that's typically served as a tea-time spread The full recipe is presented here and I hope you enjoy this classic British version of: Apricot Compote.

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

4

Rating:

Tags : British Recipes

This is a classic recipe for a Victorian version of Apricot Compote that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.

Original Recipe

Peel and halve ripe apricots; remove the kernels, and set the fruit over the fire in a small quantity of water, when they become soft take them off and turn them into cold water; drain them and immediately put them into clarified sugar; boil two or three times and skim thoroughly, drop in the kernels which have been previously blanched, let the compote stand to cool, then serve.

Modern Redaction

Ingredients:

10 ripe apricots
60ml water
250g granulated sugar
a few drops of bitter almond extract

Method:

Bring a pan of water to a boil, dip in the apricots then peel them, halve them, and remove the kernels. Place in a small pan with the water then bring to a simmer and cook for about 20 minutes, or until soft. Turn the fruit into a bowl of cold water then remove with a slotted spoon and place back in the pan with the sugar. Bring to a boil, reduce to a simmer then skim the surface. Bring back to a boil then take off the heat and add the bitter almond extract.

Turn into a heat-proof bowl, allow to cool then serve.

Find more Traditional Victorian Recipes Here