Gingered poached apricot and raspberry compote
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Sugar |
| ⅓ | cup | Water |
| 1½ | tablespoon | Fresh lemon juice; or to taste |
| 2 | teaspoons | Fine julienne strips of peeled fresh |
| ; gingerroot | ||
| 3 | Fresh apricots; quartered | |
| ½ | cup | Raspberries |
| 1 | tablespoon | Sliced almonds; toasted lightly |
| Mint sprigs for garnish | ||
Directions
In a small saucepan stir together the sugar, the water, the 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 2 bowls. Sprinkle the compote with the almonds, garnish it with the mint, and serve it warm or at room temperature.
Serves 2.
Gourmet May 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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