Raspberry-Apricot Compote with Champagne and Lemon Verbena

Raspberry-Apricot Compote with Champagne and Lemon Verbena

Info

Rating
Calories
53.0
Protein
1.0
Sodium
1.0

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

Directions

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

Tags

    Berry Fruit Herb Dessert Vegan Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
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