Pumpkin and apricot compote

Name: Pumpkin and apricot compote
Yield: 4 servings
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

4 servings

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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