Apricot Mint Compote With Crostini |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This is great over ice cream or on a crostini...and of course one can substitue splenda....if you don't buy the jam then give this a try....really good over vanilla ice cream and/or fresh bread...and crostini is so easy to make. Read more ...You can also dress this up by adding mint on the top Ingredients:
2/3 cup sugar |
1/2 cup water |
10 stirps orange zest |
one and one half pounds of ripe apricots |
fresh mint (optional)...squeeze of fresh lemon.... |
crostini instructions |
1 baguette or country loaf |
golden olive oil |
salt |
Directions:
1. Compote
2. put the sugar, water and orange zest in a small pan over medium heat
3. Bring to a simmer for five minutes and add the apricots increasing heat to medium
4. turn the fruit carefully through the syrup
5. cover the pan and reduce heat when apricots are relaxed
6. simmer slowly for ten minutes reducing heat
7. Then tip the apricots into a bowel and refrigerate over night....when ready to serve chop up very finely some fresh mint herbs...yum, yummy
8. Crostini:
9. preheat your grill or broiler and slice the baguette
10. brush lightly with olive oil on both sides and dust with a little salt
11. grill or broil for about one minute
12. Tip the crostini straight into a basket lined with a napkin and set aside or serve.
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