Apricot compote with vanilla and bay


  • 250 g caster sugar
  • 500 ml water
  • 1 vanilla pod
  • 3 bay leaves
  • 40-50 dried apricots
  • 2-3 tbsp sherry, (optional)
To serve:

  • 1 kg low-fat Greek yogurt, or plain fromage frais
  • 8 tbsp caster or icing sugar
  • a little vanilla extract


Succulent Rounds Of Intensely Flavoured And Coloured Dried Apricots Make A Luscious Compote When Steeped In Aromatic Syrup

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