Apricot and Vanilla Compote with Cardamom

For apricot-vanilla compote with cardamom, first wash the apricots, dry them, halve them and remove the seeds. Squeeze the lemon. Cut the vanilla pods in half lengthwise and scrape out the pulp. Crush the cardamom seeds very finely in a mortar.

Boil water, white wine, sugar and lemon juice. Add apricots, vanilla pulp and cardamom, stir and boil down for 10 minutes.

Fill apricot-vanilla compote with cardamom into screw-top jars while still hot, turn upside down, let stand for 15 minutes and then store in a cool, dark place.

Preparation Tip:

When boiled down, apricot-vanilla compote with cardamom will keep for just under a year. To enhance the vanilla flavor, do not throw away the scraped pods, but put them into the jars.

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