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This compote is delicious as dessert or as side dish for veal and pork.
Cut apricots into half.
Bring 6 cups of water to the boil. Add honey, jam sugar, lemon juice and rosemary. Cover pan. Simmer on low heat for 50-60 minutes. Remove rosemary. Bring rosemary honey water to the boil again. Add apricots. Cook on medium heat for 5 minutes. Cool compote. Store in fridge.
Tip: Serve this refreshing compote with vanilla ice cream or vanilla cream.
Shopping list, for 4 persons:
Fruits: 20 oz apricots, 1 lemon
Herbs: 1 bunch rosemary
Baking Ingredients: 5 tbsp. chestnut blossom honey, 6 tbsp. jam sugar
