Apricot Compote

I love apricots. They’re harder to find — and, I think, a bit more glamorous — than peaches and other stone fruits. Perhaps it’s because their season is so fleeting, for a few weeks in July.

This simple recipe uses just three ingredients: apricots, lime juice and sugar. It’s delicious on its own or paired with Greek yogurt or ice cream. Many dessert, white and rose wines have apricot in their flavor profile; this dessert would pair beautifully with them. If your breakfast routine includes oatmeal, try a couple of these babies on top tomorrow.

Apricot Compote

Adapted from Bon Appetit

1 lb firm, ripe apricots, halved and pitted

3 Tablespoons fresh lime juice

2 Tablespoons sugar (or to taste)

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.

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