A compote that tastes great with vanilla ice cream or over a bowl of natural yogurt. Apricots cooked in a tarragon syrup.
Ingredients:
500 g apricots
100 g sugar
500 ml water
6 tarragon sprigs
1 black vanilla bean
1 tablespoon lemon juice
1 piece of lemon peel
large pot
Rolling pin
Preparation:
Wash and deseed the apricots. Heat the water in a pot and add the sugar. Then crush the tarragon sprigs with a rolling pin and add them to the pot with the vanilla pod and a piece of lemon peel. Now bring everything to the boil and add the apricots. Cook the apricots until they are soft. It takes about 3 minutes for ripe fruits and a little longer for hard ones. Then remove the pot from the heat, squeeze half a lemon and add 1 tablespoon of the juice to the pot. Mix everything well and eat the tarragon apricots as a compote.