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Honey and Bay Apricot Compote with Greek Yogurt
An unexpected combination of honey, spices, bay and Angostura bitters give this compote a complex, sweet-savory flavor. We toast the bay leaves until spotty brown before simmering; this enhances the herbal notes and adds a deep, rich fragrance to the dessert. If you like, use frozen yogurt or ice cream instead of Greek yogurt.
4
Servings
Tip
Don't use unsulfured apricots, which are dark brown.
45 minutes
Ingredients
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4
large bay leaves
-
⅓
cup honey
Directions
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01In a small saucepan over medium-high, toast the bay leaves, flipping them, until spotty dark brown on both sides, about 2 minutes. Remove from the heat and immediately add 1¼ cups water. Add the honey, salt, allspice and 2 teaspoons of the lemon juice. Bring to a simmer over medium-high, add the apricots and reduce to low. Gently simmer, uncovered and stirring frequently, until the apricots are tender and the liquid has thickened, about 30 minutes.
