Chai-Spiced Fruit Compote with Yogurt
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Yields about 2 cups compote
by Ellie Krieger
from Fine Cooking
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):
Photo: Scott Phillips