Food & Cooking Recipes Breakfast & Brunch Recipes Apricot-Compote Yogurt Parfaits 3.7 (34) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Yield: 7 Build your own fruit-on-the-bottom yogurts with homemade compote for a week's worth of nutritious breakfasts ready to go. Ingredients ¼ cup plus 2 tablespoons honey 3 tablespoons water Pinch of coarse salt 1 pound fresh apricots (5 to 6), pitted and cut into eighths 2 containers (17 ounces each) fat-free plain Greek yogurt Toasted sliced almonds, for serving (optional) Directions In a small saucepan, bring 1/4 cup honey, water, and salt to a simmer over medium; stir until honey dissolves, 1 minute. Add apricots. Raise heat to medium-high and simmer, stirring often, until fruit is soft and liquid is syrupy, 10 to 12 minutes (adjust heat, if necessary, to keep at a constant simmer). Divide compote among 7 small glass jars or airtight containers. Refrigerate, uncovered, until cool, 10 minutes. Stir 1 tablespoon honey into each of the containers of yogurt; divide yogurt among jars. Serve with toasted sliced almonds if desired. Petrina Tinslay Variations For a different fruit compote, substitute 1 pound strawberries, hulled and halved, for the apricots. Rate it Print