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.
Prep Time:
10 mins
Total Time:
1 hr 45 mins
Servings:
8 servings, about 1/2 cup each
Ingredients
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3 green tea bags
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3 1/4 cups boiling water
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2 tablespoons sugar
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2 teaspoons freshly grated lemon zest
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3 cups mixed dried fruit, such as apples, apricots, pears, figs and/or raisins
Directions
1.
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.
Tip:
MAKE AHEAD TIP: Cover and refrigerate for up to 4 days.
Nutrition information
Calories 146, Sodium 10 mg, Carbohydrate 39 g, Fiber 4 g, Protein 1 g, Potassium 462 mg. Daily Values: Vitamin A 30%. Exchanges: Fruit 2.5.
Percent Daily Values are based on a 2,000 calorie diet
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