| YIELDS: | PREP TIME: | COOK TIME: | TOTAL TIME: |
|---|---|---|---|
| 6 servings | 5 minutes | 2-4 hours | 6 minutes |
Ingredients
Tea-Infused Slow Cooker Fruit Compote
3 sachets PAROMI Hibiscus Berry Tea
3 cups water
2 Tablespoons sugar
2 teaspoons freshly grated lemon zest
3 cups mixed dried fruit (such as pineapple, apples, apricots, pears, figs, or raisins) Garnish: chopped pistachios
Directions
Tea-Infused Slow Cooker Fruit Compote :
1. Steep PAROMI Hibiscus Berry Tea sachets in boiling water for 3 to 5 minutes.
2. Remove sachets.
3. Stir sugar and lemon zest into the tea.
4. Cut any large pieces of dried fruit into halves or quarters.
5. Place the dried fruit and tea in a slow cooker.
6. Cover and cook until the fruit is plump and tender and the liquid is syrupy; 2 hours on HIGH or 4 hours on LOW.
7. Transfer to a bowl and let cool slightly.
8. To serve, spoon compote over yogurt or ice cream. Top with chopped pistachios.
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