Apricot Fig Compote

Ingredients

• 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

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