Ginger and Vanilla Bean Apricot Compote

Ginger and Vanilla Bean Apricot Compote

Note. This compote can be made 2 to 3 days ahead. Cover and keep chilled.

Ingredients

Makes 2 cups, serves 4

1lb / 16 oz / 453 gr firm ripe apricots, halved and pitted

2 tablespoons fresh lime juice (or lemon juice)

2 to 3 tablespoons raw coconut palm sugar (or honey or brown sugar if you don’t care about the paleo thing)

1-inch piece of ginger, peeled

1 vanilla bean, seeds scraped and bean reserved (or ½ teaspoon vanilla extract)

Fresh tarragon or fino verde basil leaves (optional)

Directions

In a large skillet combine apricots, lime juice, sugar, ginger, seeds from the vanilla bean, and the bean shell.

Cook over medium heat, turning occasionally, until apricots are glazed and syrupy, about 7 to 8 minutes tops. Transfer to a small bowl and chill.

Serve apricot compote with yogurt or ice cream, and garnish with tarragon or fino verde basil leaves, if desired.