Pumpkin and apricot compote

4 servings
  • 100g peeled pumpkin, e.g. butternut squash
  • 50g dried apricots
  • 1/2 dl white wine
  • 2 dl water
  • 1/2 dl granulated sugar
  • 1 bay leaf
  • 1 cinnamon stick
  • 5 cardamom seeds
  • zest of 1 lemon, grated
Pumpkin and apricot compote

Preparation

Cut the pumpkin and apricots into small pieces. Mix all ingredients except the lemon zest and boil for about 10 minutes. Stir in the lemon zest and let the mixture cool. Remove the bay leaf and the cinnamon stick.

Store the compote in the refrigerator.

Tip: Serve with Castello® Double Cream Brie and Castello® Traditional Danish Blue.

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