Plum and apricot compote Calories

Yes, plum and apricot compote can be made with dried fruit as well as fresh fruit. Rinse dried fruit first and soak it briefly if it is very firm; then simmer until tender, checking often so the apricots do not fall apart.

Purple or red plums work well in plum and apricot compote because their tartness balances the apricots. Choose ripe fruit that is still firm enough to hold its shape during cooking; very soft plums can turn mushy.

No, plum and apricot compote does not have to contain added sugar. Taste the fruit after cooking, since ripe apricots may make it sweet enough; if needed, stir in a little sugar while the compote is still warm.

Plum and apricot compote is looser and contains soft pieces of fruit in a light cooking liquid, while jam is cooked down to a thick spread. Compote is usually served as a dessert or side rather than spread on bread.

Plum and apricot compote can be served warm, at room temperature, or chilled. Chilling makes it refreshing on a hot day, while a warm serving works well as a simple dessert. Let it cool before refrigerating.

Apricots can soften faster than plums, especially when very ripe or simmered for too long. For plum and apricot compote with distinct fruit pieces, cook the plums first, add the apricots later, and stir gently.

Cinnamon pairs well with plum and apricot compote, and a small amount of vanilla or lemon zest can add fragrance. Use one or two accents rather than several strong spices, so the cooked fruit remains the main flavor.

Plum and apricot compote generally keeps for three to four days in a covered container in the refrigerator. Cool it promptly after cooking, and use a clean spoon when serving to avoid introducing food into the stored portion.

Yes, plum and apricot compote can be frozen in a sealed, freezer-safe container. The fruit may become softer after thawing, so it is better suited to spooning over porridge or yogurt than to serving as firm pieces.