{"id":5468,"date":"2017-05-16T14:38:07","date_gmt":"2017-05-16T18:38:07","guid":{"rendered":"https:\/\/blog.davidstea.com\/en\/?p=5468"},"modified":"2023-09-14T15:14:48","modified_gmt":"2023-09-14T19:14:48","slug":"tea-strawberry-compote","status":"publish","type":"post","link":"https:\/\/blog.davidstea.com\/en\/tea-strawberry-compote\/","title":{"rendered":"Tea-Infused Strawberry Compote with Yogurt"},"content":{"rendered":"Reading Time:<\/b> <\/span> < 1<\/span> minute <\/span><\/span>

We dreamed up this tea-infused berry compote recipe when we started craving the summery flavours of our Strawberry Rhubarb Parfait<\/u><\/a> tea outside of teatime. It\u2019s got all the freshness of ripe strawberries and rich dates, plus a touch of creaminess from our dessert-inspired tisane. But let\u2019s be honest \u2013 it\u2019s the tea\u2019s tangy rhubarb punch that really steals the show. We love pairing this bright preserve with Greek yogurt and a sprinkle of pistachios for some added crunch.<\/p>\n

Expecting company? This sweet-yet-healthy dessert is sure to impress. Just grab some clear cocktail glasses and layer the ingredients artfully (we know you have some mad plating skills) for a treat that\u2019s sweet on the eyes, too.<\/p>\n

Bonus? It makes for Insta-worthy pics. Make your followers\u2019 mouths water by sharing your shot on Instagram<\/u><\/a> or Twitter<\/u><\/a> using the hashtag #DTrecipes. Who knows, maybe you\u2019ll start a new tea-infused food trend\u2026<\/p>\n

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Tea-Infused Strawberry Compote with Yogurt<\/h2>
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Ingredients<\/h2> \n
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  • 3 Perfect Spoonfuls of Strawberry Rhubarb Parfait tea<\/li> \n \n
  • 1 cup hot water<\/li> \n \n
  • \u00bc cup unsalted, shelled pistachios (or other nuts of your choice)<\/li> \n \n
  • \u00bd cup dates, pitted and chopped<\/li> \n \n
  • 2 tsp orange zest<\/li> \n \n
  • \u00bd tsp vanilla extract<\/li> \n \n
  • 1 tbsp honey<\/li> \n \n
  • 1\u00bd cups fresh strawberries, chopped<\/li> \n \n
  • \u00bc tsp ground cinnamon<\/li> \n \n
  • Yogurt<\/li> <\/ul> <\/div> \n
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    \n Directions\n <\/h2> \n

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\n Step 1\n <\/td> <\/tr>
Preheat oven to 350\u00b0F. <\/td> <\/tr> \n
\n Step 2\n <\/td> <\/tr>
Toast pistachios on a baking sheet for 5 minutes, until golden brown. Let cool, then chop. <\/td> <\/tr> \n
\n Step 3\n <\/td> <\/tr>
Steep tea in 1 cup hot water for 12 minutes, then strain into a saucepan over medium heat. <\/td> <\/tr> \n
\n Step 4\n <\/td> <\/tr>
Add dates, orange zest, vanilla and honey to steeped tea and simmer gently for 8-10 minutes, or until liquid is reduced by about half. Add strawberries and cinnamon. Cover and let cook for 5 minutes. <\/td> <\/tr> \n
\n Step 5\n <\/td> <\/tr>
Spoon compote over Greek yogurt and top with chopped nuts. Makes 4-6 servings.<\/td> <\/tr> \n
\n Step 6\n <\/td> <\/tr>
Pro Tip: Compote tastes even better when you let the flavours marry overnight in an airtight container in the fridge. <\/td> <\/tr> <\/table> <\/div> <\/div>\n
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Featured Tea<\/h2>\n
\"featured<\/a><\/div>\n

Strawberry Rhubarb Parfait<\/a><\/h3>\n <\/div>\n