Recipe courtesy of Sara Moulton

Apricot and Raspberry Compote

  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. 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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