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Apricot-Fig Compote


This sweet-and-syrupy compote of apricots and figs is flavored with cardamom, fennel, and ginger, and served with Greek yogurt.

  • Prep:
  • Total Time:
  • Servings: 4

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.

Cook's Notes

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

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