Dried Fruit Compote with Earl Grey and Cardamom

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  • 7-8 cardamom pods
  • Zest of 1 orange, cut into large strips
  • 2 Earl Grey tea bags
  • 2 cups boiling water
  • 1/4 cup sugar
  • 1 cup dried apricots, halved
  • 1/2 cup pitted prunes
  • 1/3 cup walnut halves


Whack cardamom pods once with flat side of a knife.
Combine zest, tea bags and cardamom in a heat-proof bowl.
Add boiling water and steep for 5 minutes.
Remove teabags.
Pour into a saucepan.
Add sugar and stir to dissolve.
Bring to a boil.
Add apricots and simmer for 5 minutes.
Remove from heat and stir in prunes and walnuts.
Set aside for 30 minutes before serving.
Serve alone, or as a great topping for yogurt, ice cream or oatmeal.

Recipe from Central Market Mill Creek - Culinary Resource Center
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