Apricot and Raspberry Compote

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 servings

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.


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