Darjeeling Fruit Compote with Yogurt and Almonds

Menu Part: 
Dessert
Cuisine Type: 
Mediterranean
Serves: 
6 servings

This dish uses Darjeeling tea, served over yogurt with toasted almonds. This recipe calls for Greek-style yogurt but other varieties can be used as well.

Ingredients

3 tbsp. or 3 bags Darjeeling tea
3⁄4 cup dried apricots
1⁄4 cup honey
3⁄4 cup golden raisins
3⁄4 cup dried cherries
41⁄2 cups plain fat-free Greek yogurt
6 tbsp. toasted sliced almonds  

Steps

1. Steep tea bags in 2½ cups boiling water for 5 minutes. Meanwhile, dice apricots and place in pot with honey, raisins and cherries.

2. Discard tea bags and pour water into pot with fruits. Bring to a boil and simmer until liquid is slightly reduced and syrupy, about 15 to 20 minutes.

3. Remove from heat and cool; liquid will thicken as it cools. Serve fruit compote with yogurt and toasted almonds.

Recipe by Compass Group, Palo Alto, Calif.
 

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources