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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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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