Ingredients
500g of a mixture of apricots and nectarines
2 tbsp honey (lime, lavender or rosemary)
Rosemary
Preparation
Roughly chop your fruit into pieces.
Place them in a deep pan – preferably a wok.
Add the honey and chop the rosemary into small pieces.
Place over low heat and cover.
Leave to cook, stirring regularly, for around thirty minutes – the fruit should caramelize slightly – it will turn into a compote, meaning it will no longer be really pieces…!
Let cool and enjoy!
Dessert idea
Compote + yogurt or fromage blanc
Compote + vanilla ice cream
Compote + homemade crumble with speculoos sprinkled on top
Salty idea
Serve as an accompaniment to chicken skewers – honey – lemon – thyme.
Small + DLP
Depending on the apricot/nectarine ratio, increase the amount of honey for a non-acidic result. The more apricots there are, the more acidic the result will be.
