apricot compote with yoghurt and honey

I made a hell of a lot of apricot jam last year using my 10 minute jam recipe and have been staring at the last jar in my kitchen for sometime.  I have been wondering what to do with it since I rarely eat jam, so thought to make an apricot compote with a few fresh apricots that were in full season.

Halve and pit a handful of ripe apricots and place in a small pot with about 2 cm’s of water in the bottom.  Bring this to the boil and then with the lid on poach the fruit for about 8 minutes on a gentle heat, stirring occasionally. Remove the lid and allow some of the liquid to cook off for a further few minutes.  Add a a few tablespoons of a good quality (preferrably home made) apricot jam and heat through.  Allow this to cook together until the fruit has started to break down and amalgmate with the jam.  Remove from the heat and let it cool and then refridgerate until needed.

This can be made in advance for whatever quantity is desired and makes a lovey week end breakfast or brunch treat. Its the kind of thing I love to serves as the ‘dessert’ portion of a brunch.

Spoon the cooled compote into the bottom of small glasses, dollop over a good quality plain yoghurt (I like using Greek yoghurt) and then drizzle honey or maple syrup over the top.