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Ingredients
Summer dessert of stewed apricots with raspberry compote. Photo: Jennifer Soo
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.
Method
Cut the apricots in half and remove the stones. Place in a saucepan and cover with the sugar and water. Bring to the boil, then turn the heat down and simmer gently for 10 minutes. Set aside to cool.
To make the raspberry compote: Place the raspberries, sugar, lemon juice and water in a small saucepan and bring to the boil. Turn the heat down and simmer gently for 20 minutes.
Serve the apricots topped with a spoonful or two of raspberry compote and sprinkle with toasted almonds.
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