Stewed Apricots with Raspberry Compote

    35 minutes

    A good dessert when stone fruit and berries are in season. I like to serve this with a glass of a sweet dessert wine.


    Queensland, Australia
    1 person made this

    Serves: 6 

    • 12 apricots
    • 1 cup caster sugar
    • 2 cups water
    • 1/4 cup flaked almonds, toasted
    • Raspberry compote
    • 2 punnets raspberries
    • 1/2 cup caster sugar
    • juice of 1 lemon
    • 1/2 cup water

    Preparation:5min  ›  Cook:30min  ›  Ready in:35min 

    1. Halve the apricots and remove the stones. Place in a saucepan and cover with the sugar and water. Bring to the boil, turn heat down and simmer 10 minutes. Set aside.
    2. Place the raspberries, sugar, lemon juice and water in a small saucepan and bring to the boil. Turn the heat down and simmer 20 minutes.
    3. Serve the apricots topped with a spoonful or two of the raspberry compote and sprinkled with toasted almonds.

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