SWEET & HOT APRICOT COMPOTE

By BobD

Ingredients

• 2 tablespoons olive oil
• 1 medium red onion, finely chopped
• 1 tablespoon minced peeled ginger
• 1 teaspoon hot red-pepper flakes
• 2 teaspoons ground coriander
• 1 cup dried California (Pacific) apricots, cut into strips
• 1/2 cup red-wine vinegar
• 1/4 cup water
• 2 tablespoons packed brown sugar
• Kosher salt to taste

Preparation

Step 1

Heat oil in a 10-inch heavy skillet over medium-high heat until it shimmers, then saute onion until transparent, 5 to 7 minutes.

Add ginger, red-pepper flakes, and coriander and saute until fragrant, about 1 minute.

Add apricots, vinegar, water, and brown sugar and simmer gently, uncovered, until apricots are tender, about 5 minutes.

Remove from heat and season with kosher salt and pepper.

Serve with roasted lamb, pork or chicken.

COOKS NOTE: Apricots can be made 2 days ahead and chilled. Bring to room temperature before serving.