Rating: 3.5 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1

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.

Source: EatingWell Magazine, January/February 2008


Recipe Summary

1 hr 45 mins


Ingredient Checklist


Instructions Checklist
  • 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.



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.

Nutrition Facts

about 1/2 cup
150 calories; protein 1.4g; carbohydrates 39.5g; dietary fiber 4.5g; sugars 3.2g; fat 0.3g; vitamin a iu 1384.8IU; vitamin c 2.8mg; folate 2.3mcg; calcium 22.3mg; iron 1.5mg; magnesium 22.2mg; potassium 462.3mg; sodium 10.3mg; added sugar 3g.

2 1/2 fruit