Catchpole's Apricote Compote

Preheat oven to 350 Fahrenheit

2 cups (1/2 pound) canned apricots
2 tablespoons brown sugar
Juice and grated rind of 1/2 lemon
1/2 cup macaroon (or sugar cookie) crumbs

Arrange layers of fruit in a deep baking dish, sprinkling each layer
with brown sugar, lemon rind, and lemon juice. Pour the reserved juice
from the can(s) on the top, sprinkle with crumbs, and bake 35 minutes.
Serve warm or cold, preferably with heavy cream.