Steep tea bags in hot water for 5 minutes. Meanwhile, dice apricots (about 8 pieces per) and place in a pot with honey, raisins and cherries. Discard tea bags and pour water into the pot with the fruits. Bring to a boil and simmer until liquid is slightly reduced and syrupy, about 15-20 minutes. Remove from heat and cool; liquid will thicken as it cools.
Serve fruit compote with yogurt and toasted almonds.