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Dutch Apricot Compote (Gedroogde Abrikozen)
1 (8 ounce) package dried apricots, cut into halves
1 1/2 cup medium white wine
1/2 cup water
1/2 cup granulated sugar
Whipped cream
2 tablespoons toasted slivered almonds
Heat apricots, wine, water and sugar to boiling in saucepan; reduce heat. Cover and simmer until apricots are tender, about 30 minutes. Cover and refrigerate at least 24 hours.
Top each serving with whipped cream; sprinkle with almonds.
Yields 6 servings.
