Makes 6 to 8 servings

What better way to start the day than with a bowl of fresh apricot compote studded with pistachio nuts? I like to serve this freshly made and warm or layered with yogurt in a parfait.

INGREDIENTS

• 2 pounds (1 kg) apricots, pitted and cut into quarters
• 2/3 cup (140 g) muscovado or dark brown sugar, lightly packed
• Seeds from 4 cardamom pods, crushed (about ¼ teaspoon)
• Zest of ½ lemon, minced
• 2 teaspoons unsalted butter ¼ cup (30 g) pistachio nuts
• Pinch of salt

PREPARATION

1. Place the apricots and ½ cup (112 g) of the sugar in a nonreactive saucepan and let sit until the apricots soften and begin to give up their liquid, at least 1 hour.
2. Place the saucepan over medium heat, stir the apricots and sugar and the liquid the apricots have given up, and bring the mixture to a gentle boil.
3. Cook, stirring frequently to keep the compote from sticking to the bottom of the pan, for 30 minutes.
4. Add the cardamom and lemon zest and continue cooking, stirring frequently, until the apricots have turned from a bright orange color to a darkened, rusty color and the juices have thickened somewhat, 30 minutes.
5. Remove from the heat and let cool to lukewarm before serving.
6. Melt the butter in a small skillet over medium heat and add the pistachios.
7. Cook, stirring constantly, until the pistachios are golden on the outside, 5 to 8 minutes.
8. Sprinkle with the salt, stir, and remove from the heat.
9. When the compote is cool enough to serve, divide it evenly among six to eight dishes.
10. Sprinkle each dish with a teaspoon of the remaining brown sugar and an equal amount of pistachios. Serve.

Note: The amount of sugar you use will depend on your sweet tooth and the sweet ripeness of the apricots. I love this hot from the stove, but you can also make it the night before and serve it either chilled or at room temperature.