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Apricot-Cherry Compote

Martha Stewart Living, June 2006
  • Yield Makes about 3 cups
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Ingredients

  • 1 pound apricots, quartered
  • 1/3 cup sugar
  • 2 teaspoons fresh lemon juice
  • Pinch of salt
  • 1/2 pound Bing cherries, pitted and halved (or use whole frozen cherries)

Directions

  1. Put apricots, sugar, 2 tablespoons water, the lemon juice, and salt into a medium saucepan. Cover; bring to a simmer over medium heat, stirring occasionally. Cook until apricots have softened. Stir in cherries. Serve warm or at room temperature.

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