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Bon Appétit

Raspberry-Apricot Compote with Champagne and Lemon Verbena

By Jeanne Thiel Kelley

Recipe information

  • Yield

    Makes 8 servings

Ingredients

1/4 cup brut Champagne
2 tablespoons sugar
1 teaspoon minced lemon verbena or fresh tarragon
2 1/2-pint containers raspberries
8 apricots, pitted, cut into 1/2-inch pieces

Preparation

  1. Stir first 3 ingredients in medium bowl until sugar dissolves. Fold in berries and apricots. Let stand up to 1 hour.

TagsCompoteCondimentChampagneSparkling WineWineAlcoholBeveragesRaspberryBerryFruitApricotStone FruitLemon VerbenaHerbs & SpicesVeganNut FreeDairy FreeGluten FreeRawEasy5 Ingredients or FewerSummerBon Appétit
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