When the selection of fruit in the winter is lacking, poaching shelf-stable dried fruit in lemon-infused green tea creates a luscious fruit compote. Serve topped with low-fat plain yogurt and chopped pistachios for breakfast or dessert.

Makes 8 servings.

Total time: 1 3/4-4 1/4 hrs.

- 3 green tea bags - 3 1/4 cups boiling water - 2 tablespoons sugar - 2 teaspoons freshly grated lemon zest - 3 cups mixed dried fruit, such as apples, apricots, pears, figs and/or raisins

1. Steep tea bags in boiling water for 3 to 5 minutes. Remove tea bags. Stir sugar and lemon zest into the tea. Cut any large pieces of fruit into halves or quarters. 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. Transfer to a bowl and let cool slightly. Cover and refrigerate until chilled.