Skip to main content
Epicurious
Cookbooks

Apricot-Cherry Compote

Recipe information

  • Yield

    makes about 3 cups

Ingredients

1 pound apricots, quartered
1 cup sugar
2 teaspoons fresh lemon juice
Pinch of salt
1/2 pound Bing cherries, pitted and halved (or use whole frozen cherries)

Preparation

  1. Put apricots, sugar, 2 tablespoons water, the lemon juice, and salt into a medium saucepan. Cover; bring to a simmer over medium heat, stirring occasionally. Cook until apricots have softened. Stir in cherries. Serve warm or at room temperature.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsCompoteCondimentApricotStone FruitFruitCherryLemonCitrusDairy FreeNut FreeVeganVegetarianQuickEasy5 Ingredients or FewerMeal PrepSimmerSpringSummerCookbooks
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like banana pudding cake and beer can chicken.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Sheet-Pan Hot Honey Chicken and Peaches
No grill needed for this just-charred-enough sweet and spicy chicken.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Raspberry–Brown Butter Skillet Cake
Assembled right in the skillet, no bowls needed.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Spaghetti With So Much Zucchini
Loosely inspired by pasta Amatriciana, a few pounds of zucchini stand in for tomatoes.
Pork Tenderloin With Street Corn
Stir-frying slices makes this dinner doable on any given night.