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dutch Apricot Compote (gedroogde Abrikozen) 1 (8 Ounce) Package Dried Apricots, Cut Into Halves
1 1/2 Cup Medium White Wine
1/2 Cup Water
1/2 Cup Granulated Sugar
whipped Cream
2 Tablespoons Toasted Slivered Almonds heat Apricots, Wine, Water And Sugar To Boiling In Saucepan; Reduce Heat. Cover And Simmer Until Apricots Are Tender, About 30 Minutes. Cover And Refrigerate At Least 24 Hours. top Each Serving With Whipped Cream; Sprinkle With Almonds. yields 6 Servings. |
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