Fruit compote for breakfast

Summer is giving me lots of fruit. Lfamily gardener he brings me kilos and kilos of ripe apricots which, I confess miserably, rot in a very short time. Putting them in my bag, in the usual bag for the morning snack, I run the risk of making an unappealing puree and so I opted for the bullshit of bullshit, I was also undecided whether to show it to you or not… However, I thought that someone might be in the same way as me situation and I could alleviate his feelings of guilt as it was for me, because you don't get used to seeing fruit rot!

So here's a “jam” easy, fast and low in calories which allows you to take out some of the softer, riper apricots. Plus there is the absolute scarcity of sugar. I don't know if it's like this for you too but in the heat I immediately get bored of homemade jam and I prefer yogurt instead. In short, I've been craving something sour and fresh since the morning.

So I'll leave you this recipe/non-recipea clever and terribly easy idea, almost embarrassing to have a food blog 😉

Apricot compote for breakfast

  • 6/8 ripe apricots
  • 1 teaspoon vanilla extract
  • 2 tablespoons dark brown sugar
  • Juice of half a small lemon

Wash the apricots, remove the stones and cut them into slices. Place them in a pan together with the sugar and lemon juice. Sauté the apricots for about ten minutes, then add the vanilla extract and turn off the heat.

Once cold, store in the refrigerator for 2/3 days.


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