Wash, dry, halve and pit the apricots. Leave as is or cut into wedges according to taste. Squeeze the lemon. Pluck off thyme leaves.
Boil water, apricot brandy, sugar and lemon juice. Stir in apricots and thyme and boil down for at least 5-10 minutes.
Either serve the compote while still hot, or immediately fill into sterile jam jars.
Preparation Tip:
If you fill apricot-thyme compote into jars, add a tender thyme sprig to each - this not only looks particularly pretty, but also intensifies the thyme aroma.
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