Plum-Apricot Pancake Topping
By Andrea GearyPublished on July 30, 2013
Time
15 minutes
Yield
Makes 2 1/2 cups
Ingredients
1 ½ pounds plums, halved, pitted, and cut into ¼-inch pieces¼ cup dried apricots, chopped coarse1 tablespoon sugar 1 teaspoon cornstarch Pinch salt Pinch ground cinnamon
Instructions
- Combine all ingredients in bowl and microwave until plums are softened but not mushy and juices are slightly thickened, 4 to 6 minutes, stirring once halfway through microwaving. Stir before serving.
Time
15 minutesYield
Makes 2 1/2 cupsIngredients
1 ½ pounds plums, halved, pitted, and cut into ¼-inch pieces
¼ cup dried apricots, chopped coarse
1 tablespoon sugar
1 teaspoon cornstarch
Pinch salt
Pinch ground cinnamon
Ingredients
1 ½ pounds plums, halved, pitted, and cut into ¼-inch pieces
¼ cup dried apricots, chopped coarse
1 tablespoon sugar
1 teaspoon cornstarch
Pinch salt
Pinch ground cinnamon
Ingredients
1 ½ pounds plums, halved, pitted, and cut into ¼-inch pieces
¼ cup dried apricots, chopped coarse
1 tablespoon sugar
1 teaspoon cornstarch
Pinch salt
Pinch ground cinnamon
Why This Recipe Works
Warm fruit compotes provide the perfect finishing touch to our lemon ricotta pancakes.
Instructions
- Combine all ingredients in bowl and microwave until plums are softened but not mushy and juices are slightly thickened, 4 to 6 minutes, stirring once halfway through microwaving. Stir before serving.
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