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Apricot And Raspberry Compote

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Ingredients

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

Details

Servings 4

Preparation

Step 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 they 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.

This recipe yields 4 servings.

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