Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Chai-Spiced Fruit Compote with Yogurt

Scott Phillips

Yield: Yields about 2 cups compote

Servings: 4

Chai, an Indian tea made with a blend of spices including ginger, cardamom, cinnamon, cloves, and black pepper, lends a pleasant, subtle aroma to this sweet compote.

Ingredients

  • 2 chai tea bags
  • 3 Tbs. honey  
  • 1/2 cup dried apricots, each chopped into 8 pieces 
  • 1/2 cup pitted prunes, each chopped into 8 pieces 
  • 1/2 cup golden raisins 
  • 3 cups 2% low-fat Greek style yogurt
  • 1/3 cup sliced or slivered natural almonds, toasted  

Nutritional Information

      Calories (kcal) : 370
      Fat Calories (kcal): 81
      Fat (g): 9
      Saturated Fat (g): 2.5
      Polyunsaturated Fat (g): 1.3
      Monounsaturated Fat (g): 3.3
      Cholesterol (mg): 10
      Sodium (mg): 65
      Carbohydrates (g): 61
      Fiber (g): 5
      Protein (g): 18

Preparation

  • Bring 1-3/4 cups water to a boil in a 2-quart saucepan. Turn off the heat, add the tea bags, and steep for 5 minutes. Discard the tea bags. 
  • Add the honey, apricots, prunes, and raisins to the saucepan and bring to a boil over high heat. Reduce the heat to medium low and simmer, uncovered, stirring occasionally, until the liquid thickens to a light syrup, 18 to 20 minutes. (It will thicken further as it cools.) Transfer to a bowl, cover, and chill for at least 4 hours and up to 3 days.
  • Divide the yogurt among 4 small bowls. Serve the compote over the yogurt, topped with the toasted almonds.

Reviews

Rate or Review

Reviews

  • Vickisusan | 01/04/2012

    This is absolutely delicious. I have been making dried fruit compote for years but nothing compares with this recipe. It is fast and easy. I made it for New Year's Day breakfast for guests and they loved it. Not a drop left. Should have doubled or tripled the recipe!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Taos, New Mexico (503)

Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks