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- Makes: 4 to 6 servings
- Yield: 3 1/2 cups
Inexpensive chai tea bags infuse Chai-Spiced Compote with the tongue-tingling flavors of ginger, cloves and cardamom. Because the recipe calls for frozen peaches and cherries, you can make this colorful fruit dessert year-round. If you're watching fat or calories, leave off the pecans and coconut and just enjoy the flavorful fruit.
chai tea bags or spiced citrus tea bags
frozen unsweetened peach slices
frozen unsweetened pitted dark sweet cherries
brandy or 1 teaspoon vanilla
Flaked coconut, toasted
Pecans, chopped and toasted
Pound cake, sliced and halved diagonally (optional)
In a medium saucepan, combine the water and sugar. Bring to boiling, stirring to dissolve sugar; reduce heat. Simmer, covered, for 5 minutes. Remove saucepan from heat. Add tea bags; cover and let stand for 5 minutes. Discard tea bags.
Add the frozen peaches to tea mixture in the saucepan. Return to boiling; reduce heat. Simmer, uncovered, about 2 minutes or just until peaches are tender.
Transfer the peach mixture to a medium bowl. Stir in the frozen cherries and brandy. Cool slightly before serving, or cover and chill for at least 6 hours or overnight. Serve with coconut, pecans and, if you like, pound cake.
To serve, spoon warm compote into dessert dishes. Top with coconut and pecans. If desired, serve fruit compote with pound cake. Or, if you prefer, cover and chill the fruit mixture for at least 6 hours or overnight. Serve chilled.
Servings Per Recipe 4, sodium (mg) 15, chol. (mg) 0, calcium (mg) 10, Folate (µg) 0, sugar (g) 37, cal. (kcal) 273, Cobalamin (Vit. B12) (µg) 0, fiber (g) 5, Trans fatty acid (g) 0, Polyunsaturated fat (g) 1, iron (mg) 1, Potassium (mg) 297, carb. (g) 55, vit. A (IU) 826, pro. (g) 3, Thiamin (mg) 0, vit. C (mg) 9, Monosaturated fat (g) 3, Niacin (mg) 0, sat. fat (g) 2, Riboflavin (mg) 0, Fat, total (g) 6, Pyridoxine (Vit. B6) (mg) 0