Oral Allergy Syndrome Friendly Apricot Compote with Vanilla
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Learn more →Ingredients
4 servings
- 1 lb fresh apricots, pitted and roughly chopped
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked apricots in this recipe are likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid apricots, tap it and change its rating to Red.
- 3 tbsp honey
- 3 tbsp water
- 1 tbsp fresh lemon juice
- ½ tsp vanilla powder
- ¼ tsp ground ceylon cinnamon
- ⅛ tsp ground ginger
Instructions
- 1
Combine the chopped apricots, honey, water, and lemon juice in a medium saucepan over medium heat, stirring to coat the fruit.
- 2
Bring the mixture to a gentle simmer, then reduce the heat to medium-low and cook, stirring occasionally with a wooden spoon or spatula, until the apricots have broken down and the liquid has thickened to a loose, spoonable consistency, about 15–18 minutes. The compote is ready when a spoon dragged across the bottom of the pan leaves a brief trail before the liquid closes back in.
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