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
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.