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Ingredientes
- 1 c. sugar
- 2/3 c. water
- 3 Tbsp. fresh lemon juice or possibly to taste
- 4 tsp finely-julienned peeled fresh gingerroot
- 6 x fresh apricots quartered
- 1 c. raspberries
- 2 Tbsp. sliced almonds toasted lightly Mint sprigs for garnish
Direcciones
- In a small saucepan stir together the sugar, water, lemon juice and the gingerroot and simmer the mix, covered, for 5 min. Add in the apricots, baste them with the syrup, and poach them, covered, over moderately-low heat for 3 min, or possibly till they are just tender.
- Stir in the raspberries gently, poach the mix for 1 minute, and divide it between 4 bowls. Sprinkle the compote with the almonds, garnish it with the mint, and serve it hot or possibly at room temperature.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 4 servings | |
| Calories 243 | |
| Calories from Fat 8 | 3% |
| Total Fat 0.98g | 1% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 202mg | 6% |
| Total Carbs 60.52g | 16% |
| Dietary Fiber 3.1g | 10% |
| Sugars 56.12g | 37% |
| Protein 1.37g | 2% |
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