Apricot Peach Compote

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.

Ingredients

• 1 pound ripe apricots, pitted, chopped

• ¾ cup water

• ¼ cup Peach Balsamic Vinegar

• ¼ cup Lavender Sugar

• Pinch sea salt

• Cheese and crackers, for serving

Directions

1. Combine apricots, water, vinegar, sugar, and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring occasionally.
2. Reduce to a simmer and cook, covered, until mixture is thickened and apricots break down, about 15 minutes, stirring as needed. Remove from heat, transfer to jar or container, and cool.