Apricot-Fig Compote



  • 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


If The Compote Becomes Dry Before You\'re Ready To Serve It, Stir In 1/4 Cup Of Water, And Simmer For One Minute.

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