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Apricot-Fig Compote

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.

Martha Stewart Living, January 2005 http://www.marthastewart.com/314458/apricot-fig-compote
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  • Prep Time 10 minutes
  • Total Time 40 minutes
  • Yield Serves 4

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. 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.

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