Alexander Dumas's Apricot Compote
- 1/2 c Water
- 1 c Sugar
- 8 oz 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 on Apr 16,
1998
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
1998
