Gingered Poached Apricot and Raspberry Compote |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Ingredients:
1/3 cup sugar |
1/3 cup water |
1 1/2 tablespoons fresh lemon juice, or to taste |
2 teaspoons fine julienne strips of peeled fresh ginger root |
3 fresh apricots, quartered |
1/2 cup raspberries |
1 tablespoon sliced almonds, toasted lightly |
mint sprigs for garnish |
Directions:
1. In a small saucepan stir together the sugar, the water, the lemon juice, and the ginger root 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 2 bowls. Sprinkle the compote with the almonds, garnish it with the mint, and serve it warm or at room temperature.
|
|