Again, another favorite of this California girl! I love eating fresh apricots, just not too many 😉
Season: Summer
Taste: Sweet
Scientific Name: Prunus armenaica
Apricots are relatives to peaches, but small with a velvet skin and not too juicy.
Apricots are not native to America, but to China. They are primarily grown in California, because the sunny climate there is perfect.
Apricots are an excellent source of Vitamin A, Vitamin C, fiber, potassium and antioxidants. Apricots protect against free radical damage, may protect eyesight, protect against inflammation and digestive health.
APRICOT COMPOTE
Makes 2 cups
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1 pound firm ripe apricots, halved, pitted
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2 tablespoons fresh lime juice
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2-3 tablespoons sugar
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Greek-style yogurt or vanilla ice cream
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Fresh tarragon leaves (optional)
Combine apricots, lime juice, and sugar in a large skillet. Cook over medium heat, turning occasionally, until apricots are glazed and syrupy, 7-8 minutes. Transfer to a small bowl and chill. DO AHEAD Can be made 1 day ahead. Cover and keep chilled. Serve with yogurt or ice cream and garnish with tarragon leaves, if desired.
Published by Culinary Chick
My name is Anna Hattauer and I love to cook. I am a personal chef living in Maryland.
I grew up in California, joined the United States Army right after high school, got married, raised three children while going to college and working full time. As a young military wife and mother, we didn't have the money to go out to eat on a regular basis and had to make each pay check stretch. I learned how to prepare meals that were delicious, while staying within budget. While working full-time in the corporate world with the usual 2-3 hour I-270 commute, coupled with school & sports events, scouts and taking care of three children, it was tough to find the time or the energy to come home and prepare healthy meals for my family.
Being a military family, we have traveled to many places around the world. I love trying new foods, the challenge of cooking new recipes and having friends over for dinner as well as cooking for special events. After cooking for my friends and family for over 25 years, I decided that I wanted to share my love of food and make people happy, so I dropped the corporate chaos and attended a formal culinary school and became a certified personal chef.
I am a member of the United States Personal Chef Association and I am licensed, insured and ServSafe certified.
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