Best Gingered Poached Apricot And Raspberry Compote Recipes

Stone-Fruit Compote image

Provided by Martha Stewart

Yield Makes 1 1/3 cups

Number Of Ingredients 7

2 1/4 cups coarsely chopped stone fruit, such as peaches, nectarines, and plums (about 3/4 pound total)
2 tablespoons honey
Coarse salt
1 star anise
2 allspice berries
1 wide strip lemon zest
1 small cinnamon stick

Steps:

In a small saucepan, combine fruit, honey, pinch of salt, water, and desired flavor combination (optional). Cook over medium-high, stirring occasionally, until fruit is soft, 8 to 12 minutes. Transfer to a pint-size jar and let cool.

Nutrition Facts : Calories 21 g

Gingered Poached Apricot and Raspberry Compote image

Yield Serves 2

Number Of Ingredients 8

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

Steps:

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. 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.