Lemon Compote
Makes 1½ cups
  • ½ cup (100 grams) granulated sugar
  • ¾ cup almond liqueur
  • 1 large lemon, zested and sectioned
  • ½ cup (85 grams) chopped candied ginger
  1. In a medium saucepan, heat sugar over medium heat until golden in color. Remove from heat, and add almond liqueur. Place saucepan back over medium heat, and cook, stirring occasionally, until sugar is melted. Remove from heat, and stir in lemon zest and sections and ginger. Let cool. Compote will keep refrigerated for up to 1 week.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/almond-gateau-breton/