Apricot and Raspberry Compote

1. 1

   In a small saucepan stir together the sugar, water, lemon juice and the gingerroot and simmer the mixture, covered, for 5 minutes.

2. 2

   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.

3. 3

   Stir in the raspberries gently, poach the mixture for 1 minute, and divide it between 4 bowls.

4. 4

   Sprinkle the compote with the almonds, garnish it with the mint, and serve it warm or at room temperature.

No additional tips available.