Our apricot tree is overloaded with apricots this year so I have been trying out a variety of different apricot recipes. I am particularily enjoying an apricot compote recipe, however I am having trouble interpreting one step in the recipe:
- Cook over medium heat, turning occasionally, until apricots are glazed and syrupy, 7-8 minutes.
- Transfer to a small bowl and chill.
The chill part has me confused as I am not sure if I should let the syrup chill to room temperature on the counter then cover and store in the refrigerator. Or if I should remove from the heat and immediately store it in the refrigerator. What's the best mechanism for chilling a hot compote?