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Honey and Bay Apricot Compote with Greek Yogurt

Honey and Bay Apricot Compote with Greek Yogurt

By Julia RackowAugust 25, 2025

  • Makes
    4 servings
  • Cook Time
    45 minutes

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.

Tip

Don't use unsulfured apricots, which are dark brown.

Ingredients
  • 4

    large bay leaves

  • ⅓

    cup honey

  • ¼

    teaspoon kosher salt

  • ⅛

    teaspoon ground allspice

  • 3

    teaspoons lemon juice, divided

  • 8

    ounces dried apricots, thinly sliced (about 1 cup)

  • ¼

    teaspoon Angostura bitters

  • ⅛

    teaspoon cayenne pepper

  • Plain Greek yogurt, to serve

  • ¼

    cup shelled unsalted pistachios, toasted and chopped

Step 1

In 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.

Step 2

Transfer to a medium bowl and stir in the remaining 1 teaspoon lemon juice, the bitters and cayenne. Let cool until warm, about 10 minutes. If desired, thin with a few tablespoons of water. Remove and discard the bay leaves. Spoon yogurt into individual bowls, top with the compote and sprinkle with pistachios.

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