Apricot Compote

We used dried apricots and holiday spices to make this flavourful compote. Can be used as a topping on a baked brie or on pancakes and waffles.

Yield: Makes about 1½ cups.

Apricot Compote


  • 1 cup dried apricots, chopped
  • 1 cup fresh orange juice
  • 1 cup water
  • 1 tbsp liquid honey
  • 1 cinnamon stick
  • 1 whole star anise
  • 1 whole vanilla bean, halved lengthwise or 2 tsp vanilla


  1. Combine all ingredients in a small pot. Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer, uncovered, stirring occasionally, until liquid is reduced by half and apricots are softened, about 20 – 22 minutes.
  2. Remove from heat; discard cinnamon stick, vanilla bean and star anise.
  3. Serve warm. May be refrigerated for up to 3 days or frozen for up to 1 month. Reheat over low heat.
Nutritional analysis per 1 tbsp serving:


20 calories, 0.1 g fat, 0.3 g protein, 5.2 g carbohydrate, 0.4 g fibre, 1 mg sodium

Tip: Incredibly versatile, our Apricot Compote can be used with a medley of dishes. Serve it on our Maple Muesli with Dried Fruit (recipe on page 12) or simply add a dollop to ice cream, pancakes or yogurt.