If you’re like us, you wait and wait for fresh apricots to come into season every summer—and when they do, you suddenly find that you have a fridge full of overripe apricots waiting to be eaten. That’s how we ended up creating this recipe, and it worked out pretty much deliciously.
Our recipe for Apricot Peach Compote has two secret ingredients inside: our luscious Peach Balsamic Vinegarand a hint of the floral Lavender Sugar. The combination is wonderfully summer—light, soft, and pleasingly fruity.
We enjoy this marmalade-like compote smeared over whole grain crackers with soft white cheese, but you may prefer it spooned into Greek yogurt or served over grilled pork.
Makes about 1 cup compote.
Find this recipe at www.theolivepress.com/blog/entry/apricot-peach-compote