Apricot plum compote Calories

Apricot plum compote is cooked fruit served with its lightly sweetened cooking liquid. The apricots and plums are simmered until tender, so it is softer and more spoonable than fresh fruit but usually much looser than jam.

Yes, apricot plum compote can be made with dried apricots and dried plums. The result is more concentrated and sweet than a version made with fresh fruit; soaking the dried fruit first helps it soften evenly as it cooks.

No, sugar is optional in apricot plum compote. Ripe apricots and plums can sweeten the cooking liquid on their own; taste the fruit after it softens and add a little sugar only if you want a sweeter result.

Apricot plum compote is usually served chilled or at room temperature, with both the fruit and some of its liquid. It works as a simple dessert, a topping for porridge or yogurt, or an accompaniment to pancakes.

Apricot plum compote keeps for about three days in a covered container in the refrigerator. Use a clean spoon when serving, and discard it if its smell, appearance, or texture changes noticeably.

Yes, apricot plum compote can be frozen in a sealed, freezer-safe container once it has cooled. The fruit may be softer after thawing, so defrost it in the refrigerator and use it as a topping or dessert.

Simmer apricot plum compote gently and avoid frequent stirring to keep the fruit from turning mushy. Remove the pan from the heat as soon as the pieces are tender; firmer, ripe fruit also holds its shape better.

Yes, apricot plum compote can be made ahead and chilled before serving. Cooling gives the fruit time to absorb some of the cooking liquid; store it covered in the refrigerator and serve it within about three days.

No, apricot plum compote is not the same as jam. Compote is cooked briefly into soft pieces of fruit with a pourable liquid, while jam is cooked down to a thicker, spreadable preserve.