PLACE the water, sugar and lemon juice in a small saucepan, stir to combine and bring to the boil. ADD the apricots and figs, cover the pot, reduce the heat to medium and simmer for 20 minutes. MIX together the yogurt and honey in a small bowl. SERVE the stewed fruit in bowls with the honey-yogurt spooned on top and lightly sprinkled with cinnamon.
Variation: serve with chopped nuts (like pistachios or flaked almonds) on top.
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