Apricot Compote

Apricot "Röster" with a splash of rum

Fink's Delikatessen Apricot Röster is a Styrian apricot compote made from fully ripe apricots with 81 percent fruit, refined with a splash of rum. Whole pieces, hand-cooked.

Apricot Röster is a cooked-down apricot compote produced by Bettina Fink-Haberl. 81 percent golden-yellow apricots are carefully cooked down with sugar, lemon juice, and a splash of rum – as a result, the Röster contains a small amount of alcohol. In Austria, such a compote with whole fruits is called a "Röster," and that is exactly what it is: lots of fruit, very little else. The high fruit content of 81 percent makes it almost pure apricot, simply cooked down and preserved.

Golden-yellow apricot with a fine hint of rum

The aroma is sunny and fruity, backed by a warm, fine note of rum. Just opening the jar builds anticipation.

The Röster tastes intensely of apricot, with that typical delicate acidity and a warm depth from the rum. The fruits remain in whole pieces; the syrup is fruity rather than overly sweet. The rum gives it a gentle warmth without dominating. Fruity, sunny, and warm.

With 81 percent fruit, the jar is above all one thing: lots of apricot. The rum remains in the background, giving the compote a sophisticated note. The very first spoonful makes it clear where the fruit comes from.

With Germknödel, curd strudel, and ice cream

Apricot Röster is the classic Austrian accompaniment to sweet flour-based dishes.

Served warm, it belongs over Kaiserschmarrn (shredded pancake) and curd dumplings, with poppy seed noodles, on waffles, and alongside a chocolate mousse. Over vanilla ice cream or vanilla pudding, it becomes a quick dessert, and it serves as the fruity heart of a Germknödel (yeast dumpling). It is also a fine companion to a piece of curd strudel. Because it contains rum, it is intended more for adults.

If you like other varieties, the Plum Röster and Cherry Röster are available as well. You can find all three in Jams & Compotes from Fink's Delikatessen.

Fully ripe apricots for 81 percent fruit

The apricots are fully ripe and come from one of Austria's most well-known fruit growers. Wolfgang Hackl is a household name in the Weinviertel region.

Wolfgang Hackl has been cultivating around 23,000 apricot trees near Atzelsdorf in the Weinviertel since he took over his parents' farm in 2009. Only fully ripe fruits provide enough aroma to warrant an 81 percent content in the jar. Every tree requires care year-round – summer pruning after the harvest, early thinning in the spring, and fertilization with compost. Bettina Fink-Haberl, who founded her manufactory in 2002, pits and cooks the fruit by hand in Walkersdorf near Ilz.

Lots of ripe fruit, a splash of rum, craftsmanship – this creates a Röster with character. You can taste that ripe fruit, not sugar, plays the leading role here. You can find more from Bettina's kitchen in the entire assortment of Fink's Delikatessen.

Over Kaiserschmarrn, lightly warmed

The best way to serve Apricot Röster is lightly warmed. That is when its full aroma comes into its own.

Briefly heated, it unfolds its scent over Kaiserschmarrn or ice cream. Once opened, the jar should be kept in the refrigerator, where it will keep well. The rum makes it a sophisticated companion for a Sunday dessert, while a spoonful in winter provides warmth from within. A jar that turns every Sunday dessert into a small celebration and makes for a lovely gift. Warm, fruity, festive.