Apricot Compote

Easy Apricot Compote made with just 3 ingredients in 15 minutes! Fresh apricots, sugar, and water simmer into a bright, tangy-sweet topping for pancakes, yogurt, or ice cream.

Apricot Compote takes almost no effort, and the reward is a spoonful of bright, golden fruit that tastes like sunshine.

You only need fresh apricots, a bit of sugar, and a splash of water. That’s it.

Ten minutes later, you have a warm apricot sauce that works with breakfast, dessert, or even savory dishes!

The flavor is both tart and sweet. The apricots soften into tender pieces, and the syrup thickens just enough to coat them without being sticky or heavy.

Unlike jam, compote isn’t about preserving for months. It’s about enjoying fruit right now in its freshest form.

You can spoon apricot compote over yogurt, stir it into oatmeal, use as a topping for pancakes, or spread over cake.

I even keep a jar in the fridge for a quick toast topping. Once you’ve tried it, you’ll see why I always make a batch when apricots are in season.

I love serving this apricot compote for brunch with a stack of Lemon Pancakes, Pancake Skewers or other Breakfast Pancake Ideas. Plus, I add some French toast, a dish of Greek yogurt and hot oatmeal.

Then make a variety of quick Fruit Compote Recipes, such as Plum Compote, Raspberry Compote or Apple Compote. The fruit compotes are so easy, and really liven up the meal!

Jump to:

• Why You'll Love This Recipe
• Fruit Compote
• Ingredients
• Instructions
• Variations
• Serving Suggestions
• Storage
• Recipe tips
• 📖 Recipe
• 💬 Comments

Why You'll Love This Recipe

• Uses only 3 ingredients - one of which is water!
• Ready in 15 minutes.
• Works with breakfast, dessert, and savory meals.
• A great way to use ripe or overripe apricots.
• Can be stored in the fridge or frozen.
• Naturally vegetarian and gluten-free.
• Adjustable sweetness to taste.
• A flexible base recipe you can adapt with spices or other fruits.

Apricot compote is simple, quick, and endlessly useful. With just apricots, sugar, and water, you can create a versatile fruit preserve that fits into breakfasts, desserts, and savory meals.

It keeps well, freezes beautifully, and adapts easily to your taste. If you have ripe apricots on hand, there’s no better way to enjoy them right now.

Fruit Compote

Compote is popular around the world, especially in French and Eastern European cooking. The word “compote” comes from the French term for “mixture.” It was a way to gently cook fruit with a little sugar, creating a dessert or side dish that wasn’t as intense, sweet, or long-lasting as jam.

Apricot compote is especially popular in Mediterranean and Middle Eastern cuisines, where apricots have been grown for centuries.

It's also known as:

• Stewed apricots
• Apricot sauce
• Apricot preserve (looser than jam)
• Apricot topping
• Fruit compote with apricots

Ingredients

• Apricots. Fresh, ripe apricots are best. You don’t need to peel them, the skins soften and add flavor. Frozen apricots also work.
• Sugar. White sugar balances the tartness. You can reduce the amount or substitute with honey, maple syrup, or coconut sugar.
• Water. Just a splash to prevent sticking and help the fruit break down. You can replace with orange juice or lemon juice for more flavor.

See the recipe card for quantities.

Instructions

Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.

Remove and discard the pits and cut the ripe apricots into small cubes. You can leave the skin on - it adds flavor, texture and color.

Add the apricot chunks, sugar and water to a pot.

Stir and bring to the boil. 

Reduce the heat to low and let it simmer for 10 minutes.

Serve your apricot compote warm or allow to cool and store in a sterilised jar in the fridge for up to 5 days (or freeze for up to 2 months).

Variations

• Add a cinnamon stick while simmering.
• Stir in a splash of vanilla extract after cooking.
• Replace white sugar with honey for a floral sweetness.
• Combine with peaches or plums for a mixed fruit compote.
• Use orange juice instead of water.
• Add a squeeze of lemon juice for brightness.
• Stir in fresh ginger for a little spice.
• Turn it into a smoother apricot sauce by blending after cooking.

Serving Suggestions

• Spoon over Greek yogurt.
• Use as a topping for pancakes or waffles.
• Spread on toast or English muffins.
• Swirl into oatmeal or porridge. Try it in Gruel!
• Use as a filling for crepes.
• Spoon over cheesecake.
• Layer into parfaits with granola.
• Serve warm with vanilla ice cream.
• Use as a cake filling or between sponge layers.
• Stir into cottage cheese for a quick snack. Or try it in Whipped Cottage Cheese.

Storage

Store in a sealed jar in the fridge for up to 5 days.

Freeze in small containers for up to 2 months.

Thaw overnight in the fridge or gently reheat on the stove.

For make-ahead, cook and cool, then store in sterilized jars.

⭐⭐⭐⭐⭐ If you love this recipe, please leave a five-star rating and review in the comments below! And if you make any modifications, let us know how it went so that we can all benefit from your experience. Happy cooking!

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