Skip to main content
Epicurious
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
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like banana pudding cake and beer can chicken.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Sheet-Pan Hot Honey Chicken and Peaches
No grill needed for this just-charred-enough sweet and spicy chicken.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Raspberry–Brown Butter Skillet Cake
Assembled right in the skillet, no bowls needed.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Spaghetti With So Much Zucchini
Loosely inspired by pasta Amatriciana, a few pounds of zucchini stand in for tomatoes.
Pork Tenderloin With Street Corn
Stir-frying slices makes this dinner doable on any given night.