Seed Oil Free Apricot Compote with Vanilla
Bright, jammy, and fragrant with warm spice, this apricot compote is the kind of simple preserve that makes everything it touches taste more special. Fresh apricots are simmered down with honey, lemon juice, and a splash of water until they collapse into a glossy, spoonable sauce — no pectin, no refined sugar, and absolutely no industrial oils hiding in the mix. That last point matters more than you might think, since many store-bought fruit spreads and flavored syrups sneak in seed-based oils or oil-derived emulsifiers to extend shelf life or improve texture. Here, the thickening happens naturally as the fruit breaks down, and the finishing trio of vanilla powder, Ceylon cinnamon, and ground ginger adds a warmth that feels almost luxurious for such a short ingredient list. Ceylon cinnamon in particular brings a lighter, more floral heat than the common cassia variety, and it pairs beautifully with the floral tang of ripe apricots. Spoon it warm over yogurt or oatmeal, swirl it into a bowl of cottage cheese, or let it cool and keep a jar in the fridge for the week ahead. It's the kind of small-batch kitchen project that takes almost no effort and pays off every single morning.
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Learn more →Ingredients
4 servings
- 1 lb fresh apricots, pitted and roughly chopped
- 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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