Dutch Apricot Compote
- 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
- Heat apricots, wine, water and sugar to boiling in saucepan; reduce heat. Cover
and simmer until apricots are tender, about 30 minutes.
- Cover and refrigerate for at least 24 hours.
- Top each serving with whipped cream; sprinkle with almonds.
Yield: 6 servings