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Dried Fruit Compote with Green Tea & Lemon

January/February 2008

Your rating: None Average: 3.9 (149 votes)

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.



READER'S COMMENT:
"As dried fruit is sweet enough on its own (even the unsweetened varieties), I would leave out the sugar. Sometimes it isn't about what is convenient (grabbing a piece of fruit and a cup of tea), it is also about satisfaction. Eating...
Dried Fruit Compote with Green Tea & Lemon

Makes: 8 servings, about 1/2 cup each

Active Time:

Total Time:

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

  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.

Tips & Notes

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

Nutrition

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

Nutrition Bonus: Vitamin A (30% daily value).

Carbohydrate Servings: 2 1/2

Exchanges: 2 1/2 fruit


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Recipe Categories

Season
Winter
Spring
Fall
Style/Theme
Gourmet
Vegan
Vegetarian
Type of Dish
Desserts, fruit
Ease of Preparation
Easy
Ethnic/Regional
Mediterranean
Total Time
More than 1 hour
Servings
8 or more
Main Ingredient
Vegetarian, other
Preparation/ Technique
Braise/Stew
Slow cooker/Crockpot
Meal/Course
Breakfast
Brunch
Dessert
Publication
January/February 2008
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