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Dutch Apricot Compote
(Gedroogde Abrikozen)



  • 1 (8 ounce) package dried apricots, cut into halves
  • 1 1/2 cup medium white wine
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • Whipped cream
  • 2 tablespoons toasted slivered almonds


  1. Heat apricots, wine, water and sugar to boiling in saucepan; reduce heat. Cover and simmer until apricots are tender, about 30 minutes.
  2. Cover and refrigerate for at least 24 hours.
  3. Top each serving with whipped cream; sprinkle with almonds.

Yield: 6 servings


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