Ingredients

1 cup sugar
2/3 cup water
3 tablespoons fresh lemon juice, to taste
4 teaspoons fresh gingerroot, peeled and finely julienned
6 fresh apricots, quartered
1 cup raspberries
2 tablespoons sliced almonds, toasted lightly
Mint sprigs, for garnish

Directions

In a small saucepan stir together
the sugar, water, lemon juice and the gingerroot and simmer the mixture, covered, for 5
minutes. Add the apricots, baste them with the syrup, and poach them, covered, over
moderately low heat for 3 minutes, or until the are just tender. Stir in the raspberries

gently, poach the mixture for 1 minute, and divide it between 4 bowls. Sprinkle the
compote with the almonds, garnish it with the mint, and serve it warm or at room
temperature.