STREAMING NOW: The Delicious Miss Dahl

Chai-Spiced Fruit Compote With Yogurt

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe comes from the Dec/Jan issue of Fine Cooking and is by Ellie Krieger. This is delicious! I didn't have golden raisins on hand so I used dried cranberries and it turned out fine. Also, the only Chai tea I had on had was Vanilla Chai. My house smelled wonderful after this was done cooking! This made a wonderful and healthy afternoon snack. I had mine over Vanilla yogurt as that is all I had. I also used far less than their suggested serving. The recipe calls for sliced or slivered almonds but for some reason Food.com does not recognize slivered.”
READY IN:
40mins
SERVES:
4
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

  • 2 chai tea teabags
  • 3 tablespoons honey
  • 12 cup dried apricot, each chopped into 8 pieces
  • 12 cup pitted prunes, each chopped into 8 pieces
  • 12 cup golden raisin
  • 3 cups Greek yogurt, plain
  • 12 cup almonds, sliced, toasted

Directions

  1. 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.
  2. 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.
  3. Divide the yogurt among 4 small bowls. Serve the compote over the yogurt, topped with the toasted almonds.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: