Apricot and Wasabi Compote

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Hard

Take a look at more Dessert Recipes. You may also want to try Strawberry Semiya Kesari, Kaju Khoya Burfi in Hindi, Berry and Mint Compote, Dal Ke Jamun

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  • 15 gm - powdered gelatin
  • 1/4 cup - cold water
  • 3 cups - best quality white chocolate, roughly chopped (don`t use compound white)
  • 2&1/2 cups - heavy cream
  • 1/2 cup - eggplant (deseeded, cleaned, skinned and cubed)
  • 1/4 cup - sugar
  • 1/4 cup - water
  • 1 tsp - lemon zest
  • 1-inch piece cinnamon stick
  • 1 (8 inch in diameter) dark chocolate sponge cake
  • For the compote:
  • 1 tsp - wasabi paste (available in supermarkets)
  • 1/2 cup - orange juice
  • 1/4 cup - dry orange and apricot, cubed1 tsp - orange zest
  • A pinch salt
  • 2 tbsp sugar

How to Make Apricot and Wasabi Compote

  • For the eggplant jam:
  • In a thick bottom pan, add sugar and water.
  • Heat for 8 mins. till it`s a little thick. Don`t caramelize. Keep stirring.
  • Add the cubed eggplant, lemon zest, cinnamon stick and keep stirring till it becomes thick as jam.
  • Cool it down later to mix in the below mixture.
  • For the compote, in a thick bottom pan, add sugar. Heat till little golden.
  • Add orange juice and allow it to thicken. Add the wasabi paste, dry orange and apricot, orange zest and salt.
  • Bring it to a boil. Allow to cool and thicken a little.
  • For the slice base (white chocolate):
  • Dissolve gelatine in 1/4 cup cold water and set aside. In a small saucepan, add 3/4 cup cream and bring to a boil over medium-high heat.
  • Add gelatine, and stir for 30 seconds to dissolve completely. Put in a bowl and add the chopped white chocolate and mix till it becomes thick and smooth without lumps.
  • Transfer to a medium bowl and place over an ice water bath.
  • Chill until the mixture is thick enough to fall from a spoon in ribbons.
  • Whip the remaining heavy cream to soft peaks.
  • Fold into the chocolate mixture. Fold the cooled eggplant jam in slowly.
  • Line the dark chocolate (readymade) sponge in the bottom of a desired mould, and layer it with the above white chocolate mixture.
  • Refrigerate for 4 hours till it sets and serve.