APRICOT AND RASPBERRY COMPOTE
Steps:
- 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.
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Sardar khud786
[email protected]This compote is a great way to use up ripe apricots and raspberries. It is also a healthy and delicious snack.
Rahmat Azizi
[email protected]I made this compote with frozen apricots and raspberries, and it turned out great! I was surprised at how well the frozen fruit worked.
Millicent Rowlands
[email protected]I love the combination of apricots and raspberries in this compote. The flavors are so well-balanced.
Yaqeen Rehman
[email protected]This compote is so versatile! I have used it as a topping for pancakes, waffles, yogurt, and even ice cream. It is always delicious.
Lacy Cline
[email protected]I made this compote for a brunch party and it was a hit! Everyone loved the sweet and tart flavors. I will definitely be making this again.
Rian marketing
[email protected]This compote is delicious and easy to make! I used fresh apricots and raspberries, and the flavors were amazing. The compote is perfect for topping pancakes, waffles, or yogurt.