Ingredients

　　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

　　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.