Fruit Compote with Lemon and Green Tea


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


  1. 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.
  2. 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.
  3. Refrigerate until chilled.


Gluten-free Quiche

Gluten Free Waffles

Rice Flour Pancakes