Catchpole's Apricote Compote       Back to Recipe Page

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.