Apricot And Raspberry Compote Recipe

1. 1

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

2. 2

   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.

3. 3

   Stir in the raspberries gently, poach the mix 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 hot or possibly at room temperature.

5. 5

   This recipe yields 4 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.