1 piece fresh ginger (2 inches), thinly sliced
¼ tsp. fennel seeds
3 large 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 dried apricots, halved (about 1 cup)
2 ounces dried black figs, stemmed and quartered (about 1/3 cup)
¼ cup sugar
Plain whole milk yogurt, preferably Greek, for serving (optional)
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 for 3 minutes. Remove tea bags with a slotted spoon and discard. 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.
