Ingredients Jump to Instructions ↓

  1. 1 cup 198g / 7oz Sugar

  2. 2/3 cup 157ml Water

  3. 3 tablespoons 45ml Fresh lemon juice - or to taste

  4. 4 teaspoons 20ml Finely-julienned peeled fresh gingerroot

  5. 6 Fresh apricots - quartered

  6. 1 cup 237ml Raspberries

  7. 2 tablespoons 30ml Sliced almonds - toasted lightly

  8. Mint sprigs - for garnish

Instructions Jump to Ingredients ↑

  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.

  2. 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.


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