Oolong Fruit Compote
Oolong fruit compote combines Eastern and Western elements to create a simple and refreshing dessert that will be enjoyed by people from both sides of the world!
Servings: 6
Ingredients
- 2 tablespoons loose-leaf oolong tea (or 2 tea bags)
Spices
- 1/2 cup granular sugar (*see footnote 1)
- 1 teaspoon vanilla extract
- 1 cinnamon stick
- 3 cloves
- 1 large slice ginger
- 1 whole star anise pod
Fruits
- 1 Fuji apple , peeled, cored, and chopped to bite size
- 1 large pear , peeled, cored, and chopped to bite size
- 1 to 2 blood oranges (or normal oranges, supremed and sliced) (*see footnote 2)
- 6 maraschino cherries for garnish (Optional)
Instructions
- Heat 3 cups water and the tea leaves (or tea bags) in a 2.8-liter (3-quart) pot over medium high heat until boiling. Cook for another 1 to 3 minutes, until the water turns to a pale amber color.
- Remove tea leaves (or bags) with a fine mesh strainer and discard them.
- Add all the spices into the tea. Heat over medium high heat, stirring occasionally to dissolve the sugar, until boiling.
- Add apple and pear. Cover and cook over medium heat for 10 minutes.
- Add blood orange. Continue to cook, covered, for another 3 minutes.
- Turn off heat and remove the pot from the stove. Let sit, covered, for at least 2 hours at room temperature, or overnight in the fridge. Store the leftovers in an airtight container in the fridge for up to 3 days.
- Transfer fruits and liquid into serving bowls, garnish with cinnamon stick and maraschino cherry. Serve warm or cold.
Notes
- While this dessert is sweet enough for Asian taste buds, you can further reduce the sugar to 1/3 cup for a daily snack. Or you can slightly increase the sugar if you have a sweeter tooth
- To learn how to prepare the orange for this dish, check out this video.
Nutrition
Serving: 164g, Calories: 118kcal, Carbohydrates: 30.5g, Protein: 0.6g, Fat: 0.2g, Sodium: 11mg, Potassium: 141mg, Fiber: 2.7g, Sugar: 26.2g, Vitamin A: 100IU, Vitamin C: 69.3mg, Calcium: 20mg, Iron: 0.4mg