The advantage of compotes is that the fruit does not have to be disassembled and cleaned somehow. Especially when it's apricots that don't have a hard skin. So you can safely not waste time in vain and send them to the pan entirely directly with the bones.
Ingredients
- Apricots - 800 g
- Water - 2 l
- Sugar - 1 glass
Step-by-step cooking recipe
Rinse the apricots, fill with water and bring to a boil.
Add sugar and stir until it dissolves.
Cook the compote on low heat for about 15 minutes.
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