For apricot compote with maple syrup, wash, halve and pit the apricots. Measure out 1 tablespoon of the water and mix with the cornstarch, set aside.
Bring the rest of the water with the lemon juice and maple syrup to the boil and simmer for 2-3 minutes. Add apricot halves and stirred starch, stir, bring to a boil again and simmer for a maximum of 5-6 minutes.
Cover the apricot compote with maple syrup and leave to infuse for another 10 minutes, pour into bowls and serve.