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- Apricot Compote (Gluten-Free)
Apricot Compote (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
1 pound apricots, halved and pitted
⅓ cup pine nuts
2 tablespoons honey
1 tablespoon butter
1 teaspoon cinnamon
½ teaspoon almond extract
1 cup water
Juice from 1 lime
Basil to garnish (optional)
In a small skillet, melt butter over medium heat and sauté pine nuts until lightly toasted, no more than 2 minutes. Set aside.
In a saucepan, combine apricots, honey, lemon juice, cinnamon, almond extract and water. Simmer over medium heat until sauce is thick and syrupy, up to 15 minutes. Stir in pine nuts and serve warm over yogurt or ice cream. Garnish with a pinch of chopped basil.
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