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Chai-Spiced Fruit Compote with Yogurt

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Serves 4

Yields about 2 cups compote

  • by Ellie Krieger from Fine Cooking
    Issue 114

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.

  • 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  

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.

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

Photo: Scott Phillips

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!

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