Recipe Image

Dried Fruit Compote with Green Tea & Lemon

  • 10 m
  • 1 h 45 m
Patsy Jamieson
“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.”


    • 3 green tea bags
    • 3¼ 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


  • 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, 1½ to 2½ hours on high or 3½ to 4 hours on low. Transfer to a bowl and let cool slightly. Cover and refrigerate until chilled.
  • Make Ahead Tip: Cover and refrigerate for up to 4 days.
  • For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.
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