Apricot compote

Warm the honey in the saucepan until it boils.

Add the frozen diced apricots all at once without defrosting; cook on low heat in their own juices until they soften but keep their texture and almost all the liquid has evaporated. Turn the heat to minimum.

Whisk the pectin into the sugar so it disperses evenly and does not clump.

Add the pectin-sugar mixture to the room-temperature apricot puree while stirring constantly.

Add the puree mixture to the apricots, bring to a boil and cook about 10 to 15 seconds to activate the pectin.

Remove from the heat and stir in the lemon juice for freshness and to help the pectin set.