Pumpkin and Apricot Compote
An exotic addition to your cheese - our recipe for Pumpkin and Apricot Compote will bring some Eastern spices to your cheeseboard. While the pumpkin gives your compote a smooth texture, the apricots and lemon will bring a fruity lightness and the spices some exotic potency to match the intense cheeses.
Ingredients
100 g peeled pumpkins, for example butternut
50 g dried apricots
50 ml white wine
200 ml water
50 g white sugar
1 bay leaf
1 cinnamon stick
5 ground cardamom seeds
zest of 1 lemon, grated
Preparation
Preparation
Cut the pumpkin and apricots into small pieces.
Place all the ingredients, except the lemon zest, into a medium saucepan and bring to the boil. Boil for approximately 15 - 20 minutes, or until the pumpkin is tender to the touch.
Stir in the lemon zest and let the mixture cool. Remove the bay leaf and the cinnamon stick. If not using straight away, add to a well-sterilised jar and place into the fridge until needed.
Tips & tricks
Store the compote in the refrigerator.
Tips & tricks
Serve with Castello® Creamy White and Castello® Danablu.
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