Dried Fruit Compote w/Lemon & Green Tea

Directions

1. Steep tea bags in boiling water for 3 to 5 minutes.

2. Remove tea bags. Stir sugar and lemon zest into the tea.

3. Cut any large pieces of fruit into halves or quarters.

   Crockpot/Slow Cooker

   Place the fruit and tea in a 4-quart or larger slow cooker. Cover and cook until the fruit is plump and tender and the liquid is syrupy, 1 1/2 to 2 1/2 hours on high or 3 1/2 to 4 hours on low.

   Oven

   Place the fruit and tea in a large covered casserole dish. Cook 1 hour at 350
   
   Stove Top:

   Add fruit to liquid.  Bring to a boil and then turn down to low simmer for 25 minutes stirring frequently until liquid thickens and boils down.

4. Transfer to a bowl and let cool slightly. Cover and refrigerate until chilled.

5. Cover and store in fridge up to 4 days or freeze.