Apricot Compote with Brioche

clock 10 minutes + 45 minutes bowl Serves 4


  • 1 cup water
  • 1 cup caster sugar
  • 1 tsp vanilla extract
  • 700g apricots, quartered, stones removed,
  • 250g mascarpone
  • 2 Tbsp icing sugar
  • Brioche or fruit bread, sliced and toasted
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How to Make Ganache


  • 1. Combine water, sugar and vanilla extract in a medium-sized saucepan. Stir on a low heat until sugar dissolves.

  • 2. Increase heat to medium and simmer for 15 minutes.

  • 3. Add apricots, reduce heat to low and simmer for 25-30 minutes, until apricots are soft and compote thickens. Set aside to cool.

  • 4. In a small bowl, mix together mascarpone and icing sugar until smooth.

  • 5. To serve, spread mascarpone mixture onto toasted brioche and top with apricot compote

  • Tip

  • Keep leftover compote in a jar in the fridge – it’s great on toast or ice cream.

  • Per Serve

  • • Energy 611kj • Protein 1.5g • Total Fat 3.5g • Saturated Fat 1.5g • Carbohydrates 26g • Sugars 21g • Sodium 48mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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