Chai-Spiced Fruit Compote with Almonds and Yogurt

Original recipe by Ellie Krieger, from Fine Cooking, by way of Amber Groeling, Hy-Vee Topeka Dietitian, Probiotics Class, Jan. 2013. Recipe makes about 2 cups of compote – this recipe is easy to double or triple.

Seen on Chef Alli’s Farm Fresh Kitchen, as part of MomsEveryday on WIBW with Amanda Lanum, sponsored by the Kansas Farm Food Connection. 

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  

1/4 tsp. fresh orange zest

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; add orange zest. Cover, and chill for at least 4 hours and up to 3 days.
Divide the yogurt among 4 small bowls. Serve the compote (best served at room temperature) over the yogurt, topped with the toasted almonds.
Now You’re Cookin’,
Chef Alli

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