Gingered Poached Apricot and Raspberry Compote

• 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

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.
2. 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.
3. Stir in the raspberries gently, poach the mixture for 1 minute, and divide it between 2 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, julienne strips, fresh apricots, raspberries, almonds, mint sprigs

Taken from www.epicurious.com/recipes/food/views/gingered-poached-apricot-and-raspberry-compote-11914 (may not work)