Apricot and lavender compote recipe

  • Serves 6
  • 20 mins
  • 55 calories / serving
  • Healthy
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Apricot Compot HERO

Cut the apricots in half and remove the stones. Place in a small pan with sugar, lavender and 150ml (5fl oz) water.

Bring to the boil then simmer gently for 5-10 minutes, or until the fruit has softened, stirring occasionally with a wooden spoon.

Pour into plastic containers and chill. Use within 2-3 days. Serve on buttered scones, over Greek yogurt, with vanilla ice cream or freeze for up to 3 months.

Some products in this recipe are seasonal and so may not be available to buy online all year.

  • Ingredients

  • 350g (12oz) ripe apricots
  • 50g (2oz) caster sugar
  • pinch dried lavender flowers
  • Energy 230kj 55kcal 3%
  • Fat 0g <1%
  • Saturates 0g <1%
  • Sugars 12g 14%
  • Salt 0g <1%

of the reference intake
Carbohydrate 12.3g Protein 0.5g Fibre 1.3g


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