The first time we had porridge served with an apricot compote was when we stayed at Eastward House. We really enjoyed it and I’ve spent a fair amount of time since trying to recreate the compote in our own kitchen. My version does not quite match theirs but, now that I’m getting some decent results, I thought I would share my simple recipe as a tribute to Patrick & Keiko at Eastward House.
Ingredients (for 4 servings)
6 fresh apricots
½ teaspoon of freshly grated nutmeg
½ teaspoon of ground cinnamon
1 dessert spoon of honey
Cooking time: at least one hour
Pre-heat your oven to 160c
Chop the apricots into small pieces and place in a small casserole dish
Add the freshly grated nutmeg, cinnamon and honey. Stir thoroughly.
Cover the casserole dish with a lid or with tin foil
Place in the oven. Stir every half hour and remove once the apricots have broken down to the consistency of a thick sauce with small soft chunks of fruit.
Tip1: if you are having this with porridge first thing in the morning, then prepare the night before and re-heat.
Tip2: see Perfect Porridge if you want to know how I make it.