Skip to main content
Epicurious

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
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Grilled Buttermilk Chicken With Summer Salad
Charred chicken breasts coated in a tangy dry rub sit atop a fresh salad of tomatoes, cucumber, and onions.
Frozen Espresso Martini With Spiked Whipped Cream
This frozen cocktail uses instant espresso for a strong flavor and unbeatable convenience.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Okonomiyaki Tater Tots
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.