Summary

Ingredients

• 150 g suar, fine
• 1 vanilla pod (s)
• 750 g apricot (s), ripe, not too soft
• 350 g strawberries, possibly half wild berries
• 0.5 ½ lemon (s), add the juice
• 300 ml water

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Instructions

1. Put 300 ml of water together with the sugar in a saucepan. Cut the vanilla pod in half and add. Bring to the boil, turn the flame down and simmer gently while the apricots are halved and pitted. Now add the apricots to the syrup and, as soon as the liquid simmer again, simmer for another 8-10 minutes. You can now rinse and clean the strawberries with cold water.
2. Lift the apricots out of the syrup and place in a bowl. Turn up the flame strongly and bring the liquid to a boil. Reduce a little and add half of the strawberries. Turn the flame down and gently poach the berries for a few minutes. Remove the vanilla pod, add the poached strawberries and syrup to the apricots. Mix everything with a very light hand.
3. Halve the remaining strawberries, if very large (or use wild strawberries here) and add to the compote. Squeeze the lemon, add the juice to the compote and stir gently. Chill for at least 1 hour before serving.