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Apricot and gin compote

Apricot & gin compote

Knock up this simple sweet treat to serve with ice cream


  • 500g fresh apricots
  • 50ml water
  • 50g sugar
  • 50ml gin


  1. Put the water and sugar into a small saucepan and gently dissolve the sugar. Turn up the heat and boil for about five minutes.
  2. Halve the apricots and discard the stones. Roughly chop the flesh. Add the chopped apricots to the sugar syrup, stir to coat and remove from the heat. Allow to cool before adding the gin. Mix thoroughly. Good served with ice-cream.

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

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The MayJune 2020 issue of Taste Buds is out now