Raspberry-Apricot Compote with Champagne and Lemon Verbena Recipe

Raspberry-Apricot Compote with Champagne and Lemon Verbena Recipe

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