Bring 1 ¼ cup of water to a boil in a medium saucepan. Stir in the honey, then immerse the teabags in the water. Add the dried fruit. Split the half vanilla bean lengthwise, scrape out the inside and stir into the pot then add the vanilla bean itself to the pot.
Return to a boil then reduce the heat to medium and simmer, uncovered, for 4 minutes. Remove the teabags then continue to simmer, stirring occasionally, until the liquid thickens to a loose syrup, about 8 minutes more.
Remove the vanilla bean and discard. Transfer the compote to a bowl and allow to cool slightly, 5 minutes. Compote will keep in the refrigerator in an airtight container for up to 1 week.
Makes 4 servings
Serving size: 1/3 cup compote
Serving suggestion: Serve warm or room temperature over Greek yogurt
Per serving: Calories 220, Total Fat 0g, Sat Fat 0g, Cholesterol 0g, Sodium 5g, Total Carbohydrate 57 g, Dietary Fiber 5g, Sugar, 47g, Protein 2g
Ingredients
3 tablespoons honey
2 bags of Chai tea
½ cup dried apricots, quartered
½ cup dried figs, halved if small, quartered if large
½ cup golden raisins
½ vanilla bean
