Confession: I have a somewhat abnormal craving for fruit. Where most people probably have about 2-3 servings of fruit a day, I lean more in the 4-6 segment (if we're all being honest here...). Summer is a particularly "difficult" time for those of us trying to practice restraint when it comes to produce of the sweeter variety because so much is in season. And if you haven't caught onto my sarcasm by now, let me rephrase the above with this: Right now is the best time ever because there is literally non-stop fruit in sight, at my fingertips, being devoured by me, 24/7 THE END.
This past weekend I bought two pounds of apricots (because why not...) and decided to make a fresh apricot compote, which I served with a little bit of Greek yogurt and a pinch of thyme for a chilled dessert enjoyed outside.
Apricot Compote (recipe via)
Ingredients (makes about 2 cups):
-1 pound firm, ripe apricots (halved and pitted)
-2 tablespoons fresh lime juice
-2-3 tablespoons sugar (I used 2)
-Greek yogurt or vanilla ice cream
-Fresh tarragon leave (I used mint)
Combine apricots, lime juice, and sugar in a large skillet. Cook over medium heat, turning occasionally, until apricots are glazed and syrupy, 7-8 minutes. Transfer to a small bowl and chill. DO AHEAD Can be made 1 day ahead. Cover and keep chilled. Serve with yogurt or ice cream and garnish with tarragon leaves, if desired.