No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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: 10 mins
    total time: 40 mins
  • servings: 4
Photography: Tina Rupp

Ingredients

  • 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

Directions

  1. Step 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. Step 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.

Source
Martha Stewart Living, January 2005

Reviews (3)

  • 25 Jan, 2013

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

  • 28 May, 2010

    Why is tea added?

  • 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.