Apricot And Raspberry Compote
- 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
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.