This recipe will also be the base for the sauce and jelly. Cut 18 to 20 apricots around the pits and twist them open. Then remove them.
Once all the apricots are clean cut them in even cubes. In total I had 800 grams.
Transfer them in a frying pan and also add the sugar and the long peppers. Cover the pan with a lid and bring it to a simmer on a low heat.
When it’s simmering you can remove the lid and let it reduce till you’re happy with the thickness.
Then remove the long peppers, pour the compote into a bowl and let it cool down covered in your fridge.Â
