Honey and Bay Apricot Compote with Greek Yogurt

Ingredients

• 8 oz Dried unsulfured apricots (Use sulfured apricots, which are orange; do not use dark-brown unsulfured apricots.)
• 0.25 cup Honey
• 2 Bay leaves (Toast before simmering until spotty brown.)
• 1 Cinnamon stick
• 0.25 tsp Ground allspice
• 2 cup Water
• 1 tsp Angostura bitters
• 2 cup Plain Greek yogurt (Use frozen yogurt or ice cream instead, if desired.)

Steps

1. 1

   Place a medium saucepan over medium heat. Add the bay leaves and toast them, turning once or twice, until they develop scattered brown spots and release a deep herbal fragrance, about 2 to 3 minutes. Remove them briefly if they begin to scorch.

2. 2

   Add the water, honey, cinnamon stick, and allspice to the saucepan. Stir until the honey dissolves and bring the mixture to a gentle simmer.

3. 3

   Add the dried apricots and toasted bay leaves. Adjust the heat to maintain a gentle simmer, then cook uncovered for about 35 to 40 minutes, stirring occasionally, until the apricots are plump and tender and the liquid has thickened into a loose syrup.

4. 4

   Stir in the Angostura bitters during the final few minutes of cooking. Taste and adjust the balance with a little additional honey or bitters if needed, without overpowering the apricot flavor.

5. 5

   Remove the bay leaves and cinnamon stick. Let the compote cool for several minutes; it will thicken further as it stands.

6. 6

   Divide the Greek yogurt among four serving bowls. Spoon the warm or chilled apricot compote over the yogurt and serve.

Notes

The source excerpt provides the title, yield, cooking time, flavor description, toasted-bay-leaf technique, and yogurt substitution, but does not expose the published ingredient list or detailed instructions. Quantities and method above are reconstructed estimates. Do not use dark-brown unsulfured apricots; choose orange sulfured dried apricots instead.

Nutrition per serving

• dessert
• vegetarian
• gluten-free
• no-bake
• fruit
• make-ahead