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Apricot-Fig Compote

If the compote becomes dry before you're ready to serve it, stir in 1/4 cup of water, and simmer for one minute.

  • Prep:
  • Total Time:
  • Servings: 4
Apricot-Fig Compote

Photography: Tina Rupp

Source: Martha Stewart Living, January 2005


  • 1 piece (2 inches) peeled fresh ginger, thinly sliced
  • 1/4 teaspoon fennel seeds
  • 3 green cardamom pods, crushed with the flat side of a large knife, seeds reserved and pods discarded
  • 2 tea bags, English breakfast or other black tea
  • 6 ounces (about 1 cup) dried apricots, halved
  • 2 ounces (about 1/3 cup) dried black figs, stemmed and quartered
  • 1/4 cup sugar
  • Plain whole-milk yogurt, preferably Greek, for serving


  1. Bring 2 cups water, the ginger, fennel seeds, and cardamom seeds to a boil in a small saucepan. Add tea bags; remove from heat. Let stand 3 minutes. Remove bags with a slotted spoon and discard.

  2. Add apricots, figs, and sugar to tea mixture in pan. Return to a boil. Reduce heat; simmer, partially covered, until fruits are tender and liquid is reduced to a thick syrup, 20 to 25 minutes. Compote can be served warm or at room temperature. Serve yogurt on the side, with a little of the syrup drizzled on top.


Reviews (3)

  • Happy_Birthday_Dr_Seuss 25 Jan, 2013

    Apricot-Fig Compote
    Russell's Friday Dinner
    Nutritious and Delicious!

  • SheetalDsouza 28 May, 2010

    Why is tea added?

  • Eleanor7 18 Jan, 2010

    So easy and very tasty. I didn't have cardamom pods so I just used crushed cardamom. I just used regular black tea and served it on Ginger ice cream, which was very sweet and fairly strong. Next time I'll use the yogurt it suggests.

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