Apricot and Raspberry Compote

• 1 cup sugar
• 2/3 cup water
• 3 tablespoons fresh lemon juice, to taste
• 4 teaspoons fresh gingerroot, peeled and finely julienned
• 6 fresh apricots, quartered
• 1 cup raspberries
• 2 tablespoons sliced almonds, toasted lightly
• Mint sprigs, for garnish

1. In a small saucepan stir together the sugar, water, lemon juice and the gingerroot and simmer the mixture, covered, for 5 minutes.
2. 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.
3. Stir in the raspberries gently, poach the mixture for 1 minute, and divide it between 4 bowls.
4. Sprinkle the compote with the almonds, garnish it with the mint, and serve it warm or at room temperature.

sugar, water, lemon juice, fresh gingerroot, fresh apricots, raspberries, almonds, sprigs

Taken from www.foodnetwork.com/recipes/apricot-and-raspberry-compote-recipe.html (may not work)