Herbal tea can replace some of the cooking water in a fruit compote, adding a second flavour to a spoonable dessert. This is a small-batch idea for breakfast yoghurt, porridge or a simple pudding. The fruit should remain the main ingredient rather than disappearing beneath an overpowering brew.
A small apple and berry compote
For approximately four small servings, use two peeled, cored and chopped apples, 150 g berries, 150 ml freshly brewed herbal tea and one or two teaspoons of sugar, if wanted. Lemongrass gives a different direction from tart hibiscus; choose one for your first batch.
Brew the tea according to its packet and remove the bag or strain it before measuring. Put the apples and tea in a saucepan. Simmer gently for about ten minutes, stirring occasionally, until the apples begin to soften. Add the berries and cook for another few minutes until the fruit has the texture you enjoy. Add a splash of water if needed.
Balance at the end
Taste a cooled spoonful before sweetening. Apples and berries vary, and hibiscus can add tartness of its own. A little grated orange zest can be a pleasant finishing touch, but try the basic version first so you know what the tea contributes.
For a smoother compote, mash some of the fruit with a fork. For distinct pieces, stop cooking while they still hold their shape.
Serving ideas
Serve warm with rice pudding or cool it promptly and refrigerate in a clean covered container. Make a modest quantity for a planned meal rather than treating it as a preserved jam. Keep a note of the tea used and the final balance of fruit and liquid for your next batch.
Related reading: How Can You Make a Warm Lemongrass and Pear Drink?.
Explore our free Herbal Tea Wellness Guide for more about K&M Herbs. For a product question, contact us.