Vegetarian Apricot Compote with Vanilla
Bright, jammy, and perfumed 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 and a squeeze of lemon until they collapse into a glossy, spoonable sauce with just enough body to cling to whatever you're serving it with. The finishing touch of vanilla powder, Ceylon cinnamon, and a whisper of ginger takes it somewhere genuinely sophisticated without adding a single complicated step. Ceylon cinnamon is worth seeking out here — its softer, more floral heat plays beautifully with stone fruit in a way that regular cassia cinnamon simply doesn't. Spoon it warm over yogurt, pancakes, or oatmeal, or let it cool and tuck it into the fridge to use all week long. It's entirely plant-based and free from anything processed, so you know exactly what you're eating. A small batch like this is proof that the best condiments are often the ones you make yourself.
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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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