Skip to main content
Epicurious
Bon Appétit

Raspberry-Apricot Compote with Champagne and Lemon Verbena

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
Read More
Pumpkin Bolognese
Canned purée delivers rich body and deep flavor, without the nonna-level cook time.
Maple Bourbon Chicken With Brussels Sprouts
Sticky-sweet mall-style bourbon chicken gets a fall makeover.
Frico'ed Brussels Sprouts
Brussels sprouts are better with a crunchy Parmesan skirt.
Butternut Pasta With Sausage and Dates
Yes, you can use the pre-cut squash.
Japanese Sweet Potato Chaat
Top slow-roasted sweet potatoes with tamarind concentrate, green chutney, fresh onions, tomatoes, and cilantro for a chaat-inspired appetizer.
Mussels With Garlicky Miso Broth
A fancy-feeling dish that comes together in 20 minutes.
Brûléed Kheer (Rice Pudding) With Mango Sorbet
This rice pudding features a brûléed top and a scoop of mango sorbet for brightness and as a nod to the classic sticky rice flavor.
Soothing Rice Porridge
Known as okayu, this Japanese comfort food will warm you from the inside out.