Recipe courtesy of Sara Moulton
Show: Cooking Live
Total:
20 min
Active:
10 min
Yield:
4 servings
Level:
None

Ingredients

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.

IDEAS YOU'LL LOVE

Apricot and Nut Cookies with Amaretto Icing

Recipe courtesy of Giada De Laurentiis

Apricot-Raspberry Tartlets

Recipe courtesy of Food Network Kitchen

Almond Cake with Key Lime Buttercream and Raspberry Compote

Recipe courtesy of Susana Mijares

Blue Corn-Pinon Pancakes with Apricot-Pinon Compote

Recipe courtesy of Bill Jamison|Cheryl Jamison

Apricot and Raspberry Granola Gratin with Raspberry Honey Yogurt

Recipe courtesy of Bobby Flay

Apple Compote

Recipe courtesy of Sunny Anderson

Fruit Compote

Recipe courtesy of Robin Miller

Pear Compote

Recipe courtesy of Food Network Kitchen

Banana Compote

Recipe courtesy of Food Network

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking