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Dutch apricot compote

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

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 at least 24 hours.

Top each serving with whipped cream; sprinkle with almonds.

Yields 6 servings.

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Featured Recipe

Strawberry Glazed Pie

INGREDIENTS

6 cups sliced fresh strawberries
2/3 cup white sugar
1 cup water
4 tablespoons strawberry flavored gelatin
4 tablespoons cornstarch
1 (9 inch) prepared graham cracker crust

DIRECTIONS

Mix together the sugar, water, gelatin and cornstarch in a medium large saucepan. Boil for one minute. Remove from heat.
Fold in the sliced strawberries, toss until well coated. Pour into the graham cracker crust.
Chill until well set. Serve topped with whipped cream.

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