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Apricot And Raspberry Compote
Ingredients
- 1 c. sugar
- 2/3 c. water
- 3 Tbsp. fresh lemon juice or possibly to taste
- 4 tsp finely-julienned peeled fresh gingerroot
- 6 x fresh apricots quartered
- 1 c. raspberries
- 2 Tbsp. 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 mix, covered, for 5 min. Add in the apricots, baste them with the syrup, and poach them, covered, over moderately-low heat for 3 min, or possibly till they are just tender.
- Stir in the raspberries gently, poach the mix for 1 minute, and divide it between 4 bowls. Sprinkle the compote with the almonds, garnish it with the mint, and serve it hot or possibly at room temperature.
- This recipe yields 4 servings.
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