Apricot And Raspberry Compote

Recipe Ingredients

1 cup	198g / 7oz	Sugar
2/3 cup	157ml	Water
3 tablespoons	45ml	Fresh lemon juice - or to taste
4 teaspoons	20ml	Finely-julienned peeled fresh gingerroot
6		Fresh apricots - quartered
1 cup	237ml	Raspberries
2 tablespoons	30ml	Sliced 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.

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

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