Apricot Compote and Ham Crostini

“杏のコンポートとハムのクロスティーニ”

As the sounds of Christmas tunes fill the air, I find myself longing for the sweet and tangy fruit paired with savoury meats—a quick preview of festive holiday meals.

Inspired by this craving, I prepared a simple apricot compote and paired it with ham on toasted sourdough bread.

Ingredients

Apricot 5 (halved and pitted)

Rosemary 1sprig

Sugar 3-4tbsp (adjust based on the sweetness of the fruit)

White wine 100ml

Ham

Sourdough bread (smeared with unsalted butter)

In a saucepan, combine the apricots, rosemary, sugar, and white wine. Cook over low heat until the apricots soften and the mixture thickens slightly. It can be enjoyed as sweet tangy condiment alongside savoury foods like ham and cheese.