| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
May 1992 |
1 |
servings |
INGREDIENTS
| 1/3 |
c |
Sugar |
| 1/3 |
c |
Water |
| 1 1/2 |
tb |
Fresh lemon juice; or to taste |
| 2 |
ts |
Fine julienne strips of peeled fresh |
|
|
; gingerroot |
| 3 |
|
Fresh apricots; quartered |
| 1/2 |
c |
Raspberries |
| 1 |
tb |
Sliced almonds; toasted lightly |
|
|
Mint sprigs for garnish |
INSTRUCTIONS
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.
A Message from our Provider:
“How about a private meeting with God? Pray!”