Apricot Compote

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

  1. Pre-heat your oven to 160c

  2. Chop the apricots into small pieces and place in a small casserole dish

  3. Add the freshly grated nutmeg, cinnamon and honey. Stir thoroughly.

  4. Cover the casserole dish with a lid or with tin foil

  5. 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.

  6. Tip1: if you are having this with porridge first thing in the morning, then prepare the night before and re-heat.

  7. Tip2: see Perfect Porridge if you want to know how I make it.


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Wade and Rock are a UK based couple who love good food and wildlife and love travelling to find it. Wade does most, but not all, of the writing and the photography. Rock shares the eating experience and tells Wade when planned posts fall short on sense or style or taste. In the opinion of Wade (and many of our friends) she is also a fabulous baker. WadeandRockandFood mainly consists of reviews of restaurants and pubs we have recently visited. WadeandRockandWildlife and WadeandRockandPlaces are mostly photoblogs.

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