Dried Fruit Compote with Green Tea & Lemon

3.9 (147)
Dried Fruit Compote with Green Tea & Lemon

When the selection of fruit in the winter is lacking, poaching shelf-stable dried fruit in lemon-infused green tea creates a luscious fruit compote. Serve topped with low-fat plain yogurt and chopped pistachios for breakfast or dessert.

Yield: 8 servings, about 1/2 cup each
Active Time: 10
Total Time: 105

Ingredients

  • 3 green tea bags
  • 3 1/4 cups boiling water
  • 2 tablespoons sugar
  • 2 teaspoons freshly grated lemon zest
  • 3 cups mixed dried fruit, such as apples, apricots, pears, figs and/or raisins

Preparation

Steep tea bags in boiling water for 3 to 5 minutes. Remove tea bags. Stir sugar and lemon zest into the tea. Cut any large pieces of fruit into halves or quarters. Place the fruit and tea in a 4-quart or larger slow cooker. Cover and cook until the fruit is plump and tender and the liquid is syrupy, 1 1/2 to 2 1/2 hours on high or 3 1/2 to 4 hours on low. Transfer to a bowl and let cool slightly. Cover and refrigerate until chilled.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 4 days.

Nutrition

Nutrition Per Serving

calories 146
fat 0 g (0 g sat, 0 g mono)
cholesterol 0 mg
carbohydrates 39 g
protein 1 g
fiber 4 g
sodium 10 mg
potassium 462 mg

Nutrition Bonus Vitamin A (30% daily value).

Carbohydrate Serving 2 1/2

Exchanges 2 1/2 fruit

From EatingWell January/February 2008