When you are unable to choose fruit in winter, poaching dried fruit that is shelf-stable in lemon infused green tea makes a tasty fruit compote perfect for breakfast. It’s great when served with chopped pistachios and low-fat yogurt for breakfast.
- 3 c. mixed fruit, such as figs, pears, apricots, apples, and/or raisins
- 3 ¼ cups boiling water
- 3 green tea bags
- 2 tsp. grated lemon zest
- 2 Tbsp. sugar
- Put the water into a pan and boil. Put the tea bags into the pan with boiling water and let steep for at least 3 minutes. Remove and discard the tea bags. Stir the lemon zest and sugar into the tea.
- Cut any fruit into halves or quarters and add them to the tea. Put tea mixture into a slow cooker. Cook covered for at least 1 ½ hours on high heat or 3 ½ hours on low heat, until liquid is syrupy and fruit is plump. Transfer the fruit mixture to a large bowl and cover it.
- Refrigerate until chilled.