Apricot Compote Recipe
- 1 pound firm ripe apricots, halved, pitted
- 2 tablespoons fresh lime juice
- 2-3 tablespoons sugar
- Greek-style yogurt or vanilla ice cream
- Fresh tarragon leaves (optional)
- 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.
