Austrian Apricot Compote (Easy Marillenkompott)
Modified: Published: by Nora Breyer Combine Good Flavors 10 Comments
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Disclosure Policy
This Austrian-style apricot compote, or Marillenkompott, is made with fresh apricots gently simmered in water with honey, a little sugar, and lemon juice. Spoon the tender fruit into bowls with its lightly sweetened cooking liquid and serve it alongside Kaiserschmarrn or enjoy a bowl on its own.
Here in Austria, we call apricots Marillen. For this compote, they’re cut into quarters and cooked until soft, with plenty of fragrant juice to spoon up with the fruit. You only need three fresh apricots to make it.
I especially love it with Kaiserschmarrn, the fluffy shredded pancakes we enjoy here in Vienna. It’s also lovely as a little bowl of fruit and juice to finish a meal. The recipe makes two servings, just right for sharing.
What you’ll love about this recipe:
Just a few ingredients
See the recipe card for quantities.
How to Make Apricot Compote
Prepare the apricots
Rinse the apricots under running water. Cut them in half and remove the pits, then cut each half in half again to make quarters.
Add everything to the saucepan
Put the apricots in a small saucepan with the water, honey, lemon juice, and sugar. Give everything a gentle stir.
Simmer the fruit
Bring the mixture to a boil, then turn down the heat and simmer gently for about seven minutes. Start timing when you reduce the boiling mixture to a simmer.
Check a piece of apricot with a fork to see whether it’s tender. Riper fruit may soften sooner, while firmer apricots can take a little longer. Give the pan a gentle stir if needed, taking care with the softened fruit.
Serve
Spoon the apricots and their cooking liquid into two bowls and serve warm. If you prefer your compote chilled, transfer it to a clean, shallow container and refrigerate promptly.
Tips & Tricks
- Check the fruit as it cooks. Seven minutes is a guide. The apricots should be tender, and their ripeness will affect how quickly they get there.
- Keep the heat gentle. Once everything has boiled, lower the heat to a gentle simmer so the fruit doesn’t get tossed around in the pan.
- Taste before adding more sugar. Let a spoonful cool first. A little tartness can be especially nice alongside a sweet dessert.
- Spoon in some juice. Serve the apricots with their cooking liquid. When adding compote to yogurt or ice cream, add as much juice as you like.
How to Serve Apricot Compote
Serve a small bowl of apricot compote alongside Kaiserschmarrn for a sweet lunch or dessert. Serve it on the side with a spoon so you can enjoy both the fruit and the juice.
For pancakes or waffles, spoon the apricots over the top with a little of the liquid, keeping the rest on the side.
At breakfast, add some to yogurt or granola. For dessert, try the fruit with vanilla ice cream or custard. Or simply grab a spoon and enjoy it on its own.
Storage
Put any leftovers in a clean, shallow container and refrigerate promptly. Keep covered in the fridge for two to three days, and use a clean spoon when serving.
This compote is for eating fresh or keeping briefly in the fridge. The recipe does not include a tested canning method.
Tools you’ll need
Some of the equipment links below may be affiliate links. As an Amazon Associate, I earn from qualifying purchases, at no extra cost to you.
FAQ
Is this a recipe for stewed apricots?
Yes. You’re gently stewing fresh apricots in sweetened water. This version is Austrian-style Marillenkompott, served with the fruit still in pieces and the cooking liquid spooned into the bowl. If you’re wondering how to stew apricots this way, follow the method above.
More Austrian Recipes
Fancy a little more Austrian cooking? Take a look at my other Austrian recipes below. Pick something sweet to serve with your afternoon coffee, or find a comforting dessert to share around the table.
Subscribe to my youtube channel
If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This would be awesome! You can also sign up for our Newsletter or follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don’t miss it.
Austrian Apricot Compote (Marillenkompott)
Equipment
- Small Saucepan
- Sharp knife
- Bowl for serving
Ingredients
- 3 Apricots fresh
- 1 ½ cups Water
- 1 tsp Honey
- 1 tsp Lemon juice
- 1 tsp Granulated sugar
Instructions
- Wash 3 Apricots, cut them in half, and remove the pits. Cut each half in half again to make quarters.3 Apricots
- Put the apricots in a small saucepan with 1 ½ cups Water, 1 tsp Honey, 1 tsp Lemon juice, and 1 tsp Granulated sugar. Stir gently.1 ½ cups Water, 1 tsp Honey, 1 tsp Lemon juice, 1 tsp Granulated sugar
- Bring to a boil, then lower the heat and simmer gently for about seven minutes, until the apricots are tender.
- Divide the apricots and their cooking liquid between two serving bowls. Serve warm, or transfer to a clean, shallow container and refrigerate promptly to serve chilled.
Notes
- Start the seven-minute simmering time after the mixture has come to a boil and you’ve lowered the heat.
- Check the fruit for tenderness. Riper apricots can soften more quickly.
- Serve both the fruit and its cooking liquid for this Austrian-style compote.
- Refrigerate leftovers promptly in a clean, covered container and use within two to three days.
Nutrition
Food Safety
- Wash your hands, and use clean utensils and a clean cutting board.
- Rinse the apricots under running water before cutting, and remove the pits.
- Refrigerate leftovers within two hours, or within one hour if the temperature is above 90°F / 32°C. Keep the refrigerator at 40°F / 4°C or below.
- This recipe contains honey and should not be served to babies younger than 12 months.
For further information, check Safe Food Handling – FDA.
I have been looking for a recipe to include apricots in my cooking. This one sounds delicious!
Thank you, Padma! Happy, you found what you were looking for!
Yum! We have some great apricots in the market now so I had to try this recipe. Will certainly make again (and try with other some of the other fruits you recommend). The compote is lovely on top of almost anything – but we enjoy most with morning waffles.
Love to hear that you liked it! Thank you, Stephanie!
Love this recipe. I have enjoyed this with whipped feta and ice cream- wow! Love this easy recipe and pics
Thank you, Covita! Sounds like an amazing combination! Glad you enjoyed it!
I love apricots and the markets are full of them right now here in Italy. This compote recipe is spot on, not too sweet or sour!
Thank you, Jaqueline! I am glad you liked it!
This was fabulous and so nostalgic for me…my grandmother always served a dish of cooked fruit…and It was often apricots…after the meal. We loved it.
Oh, I’m so glad to hear that Debra! Thank you!