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Apricot And Raspberry Compote

Type: Fruit, Nuts
Courses: Dessert
Serves: 4 people

Recipe Ingredients

1 cup 198g / 7ozSugar
2/3 cup 157mlWater
3 tablespoons 45mlFresh lemon juice - or to taste
4 teaspoons 20mlFinely-julienned peeled fresh gingerroot
6   Fresh apricots - quartered
1 cup 237mlRaspberries
2 tablespoons 30mlSliced almonds - toasted lightly
  Mint sprigs - for garnish

Recipe Instructions

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.

"COOKING LIVE with Sara Moulton - (Show # CL-9474) - from the TV FOOD - NETWORK"


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