Pumpkin and apricot compote

An exotic addition to your cheese - our recipe for Pumpkin and apricot compote will bring some Eastern spices to your Western cheeses. 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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Pumpkin and apricot compote

Ingredients

100 g peeled pumpkins, for example butternut squash
50 g dried apricots
½ dl white wine
2 dl water
½ dl granulated 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. 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.

Serve with Castello® Creamy White and Castello® Danablu.

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