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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 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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  • 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



1. Cut the pumpkin and apricots into small pieces.

2. Mix all ingredients except the lemon zest and boil for about 10 minutes.

3. Stir in the lemon zest and let the mixture cool. Remove the bay leaf and the cinnamon stick.

Tips & Tricks

Tips & Tricks

Store the compote in the refrigerator.

Serving Suggestion

Serving Suggestion

Serve with Castello® Creamy White and Castello® Danablu.