Yield: 4 Servings
|8 ounces||Apricot halves; fresh|
|1||Orange; juiced OR 6-to-8 tbs orange juice|
Halve and pit the apricots. In a heavy, medium saucepan, boil the water and sugar until thickened into syrup, about 5 minutes. Add apricots to the hot syrup and cook over medium heat for 3 minutes. Remove from heat and add the orange juice, Let cool before serving.
"SIMPLICITY itself, this recipe has lived a long and glamorous life.
Created by Dumas, author-cum-chef, the low-fat compote brims with flavor and nutrition, particularly vitamines A and E." 1998-Apr-16 Hanneman (MC-PER SERVING 230 cals) Recipe by: HOT FLASH COOKBOOK by Cathy Luchetti (1997) Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 16, 1998