Apricot-Cherry Compote

Name: Apricot-Cherry Compote
Yield: makes about 3 cups
Ingredients: 1 pound apricots, quartered; 1 cup sugar; 2 teaspoons fresh lemon juice; Pinch of salt; 1/2 pound Bing cherries, pitted and halved (or use whole frozen cherries)

January 26, 2012

Recipe information

Yield
makes about 3 cups

Ingredients

1 pound apricots, quartered

1 cup sugar

2 teaspoons fresh lemon juice

Pinch of salt

1/2 pound Bing cherries, pitted and halved (or use whole frozen cherries)

Preparation

Put apricots, sugar, 2 tablespoons water, the lemon juice, and salt into a medium saucepan. Cover; bring to a simmer over medium heat, stirring occasionally. Cook until apricots have softened. Stir in cherries. Serve warm or at room temperature.

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Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.