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Pumpkin and Apricot Compote

Pumpkin and Apricot Compote

4 servings

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.

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  • 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 cardamom seeds
  • zest of 1 lemon, grated


1. Cut the pumpkin and apricots into small pieces.

2. 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.

3. 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.