Gastronomixs

Sweet potato, apricot, and garam masala compote

A spicy compote in which the spices beautifully complement the sweet potato and the fruity apricot. 

Creation by Bas van Kranen, Bord’Eau*, Amsterdam, the Netherlands.

Sweet potato, apricot, and garam masala compote

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Ingredients

250

g

dried apricots, cut into pieces

300

g

sweet potato, cut into pieces

600

g

water

100

g

gelling sugar

1

tsp

garam masala

1

piece

fresh ginger, about 2cm

2

 

cardamom pods

6

 

coriander seeds

 

 

juice of ½ lemon 

Preparation method

  • Fry together all the ingredients and deglaze the pan with the water and the gelling sugar.
  • Continue to cook for a while and then pour the mixture into sterilised preserving jars.

Serving suggestions

  • To serve with a cheeseboard, preferably with Comté and goat’s cheese.
  • Great served on toast with melted blue cheese.

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