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
- 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
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 Per Serving
|fat||0 g (0 g sat, 0 g mono)|
Nutrition Bonus Vitamin A (30% daily value).
Carbohydrate Serving 2 1/2
Exchanges 2 1/2 fruit
From EatingWell January/February 2008