Rating: 2.88 stars
8 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
  • 8 Ratings

This sweet-and-syrupycompote of apricots and figs is flavoredwith cardamom, fennel, and ginger, andserved with Greek yogurt.

Martha Stewart Living, January 2005

Gallery

Credit: Tina Rupp

Recipe Summary test

prep:
10 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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Reviews

8 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1