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.
Store the compote in the refrigerator.
Serve with Castello® Creamy White and Castello® Danablu.