Apricot and Raspberry Compote
Ingredients
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 the 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.
Nutrition & Diet Analysis (per serving)
221
kcal
11% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).