12 fresh apricots, pitted, peeled and chopped or canned or frozen if not in season
2/3 sugar
3 c water
1 tsp. almond extract
1/2 tsp. allspice
1/4 c toasted sliced almonds
1T fresh mint leaves, minced
Mediterreanean Sea Salt to finish
Instructions
Bring sugar and water to boil in medium sauce pot. Turn heat down to medium-low and add apricots, allspice and almond extract. Simmer, uncovered for 8 - 10 minutes.
Puree to desired consistency if you desire a less chunky texture or leave as is. Pour into a bowl to cool. Can be refrigerated in tightly sealed container if desired for up to a week.
To serve, garnish with almond slices and mint and sprinkle with sea salt.
Serve with pita, yogurt, kasseri cheese, hellim/hallumi or feta cheese as part of an appetizer offering along with pita style bread or lavash style cracker bread.
Serving
Suggestions
Traditionally served with rice pilaf or as condiment.
Originally Submitted
11/3/2014
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