Plum-Apricot Pancake Topping

Name: Plum-Apricot Pancake Topping
Yield: Makes 2 1/2 cups
Ingredients: 1 1/2 pounds, plums, halved, pitted, and cut into 1/4-inch pieces; 1/4 cup, dried apricots, chopped coarse; 1 tablespoon, sugar; 1 teaspoon, cornstarch; Pinch, salt; Pinch, ground cinnamon

Fruit
Quick
Breakfast & Brunch
Sauces

By Andrea Geary ･ Appears in Cook's Illustrated September/October 2013

Top our Lemon Ricotta Pancakes with this warm, plum-apricot compote.

SERVES Makes 2 1/2 cups

TIME 15 minutes

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