| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Desserts, Fruit | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Water |
| 1 | c | Sugar |
| 8 | oz | Apricot halves; fresh |
| 1 | Orange; juiced OR 6-to-8 tbs orange juice |
INSTRUCTIONS
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 <phannema@wizard.ucr.edu> on Apr 16, 1998
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