Mulberry and apricot compote Calories

To make mulberry and apricot compote, simmer mulberries and chopped apricots in water until tender. Dried fruit gives the liquid a deeper, sweeter flavor; let the compote cool before serving so the fruit and liquid can meld.

Yes, dried mulberries and apricots work well in mulberry and apricot compote. Rinse them first and chop larger apricots; dried fruit releases plenty of flavor as it cooks, so taste the liquid before adding any sweetener.

Yes, mulberry and apricot compote can be made without added sugar. Ripe mulberries and dried apricots may provide enough sweetness on their own, so cook the fruit first and taste the liquid before deciding whether to sweeten it.

Mulberry and apricot compote is made by cooking whole or chopped fruit in water, while fruit punch is usually a mixture of fruit juices or drinks. Compote is often served with the softened fruit, not just the liquid.

Mulberry and apricot compote can be served warm, at room temperature, or chilled. Chilling makes it refreshing, while serving it warm highlights the cooked-fruit aroma; include some of the fruit in each serving.

Mulberry and apricot compote keeps for a few days in a covered container in the refrigerator. Cool it promptly after cooking, and discard it if it develops an off smell, fizzing, or an unusual change in taste.

Yes, mulberry and apricot compote can be frozen after it has cooled. Leave room in the container for expansion, then thaw it in the refrigerator; the fruit may be softer after thawing, but the compote is still suitable for serving.

Mulberry and apricot compote pairs well with plain yogurt, rice pudding, or a simple cake. It can also be served on its own as a light dessert, with both the fruit and some of the cooking liquid.

Mulberry and apricot compote contains naturally occurring fruit sugars, even when no sugar is added, so it can raise blood glucose. If you have diabetes, keep the portion modest and follow the guidance in your individual meal plan.