Earl Grey Spiced Fruit Compote + A Fun Compost Workshop With Seniors

22 Mar

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After months of planning and a handful of snow-day cancellations, this morning I helped Project Director Chris Pawelski, Ed.D conduct a “composting and healthy snacks” session for seniors with mild memory loss in conjunction with The Memory Tree Program, Teachers College, and the Morningside Gardens Co-op.

The Memory Tree is New York City’s first program devoted to people with mild memory loss, and their family and caregivers.

This morning’s session was the beginning of a series of “Going Greener” workshops, continuing a previous project about nutrition, cooking and farmer’s markets. “Going Greener” came about as a way to learn how to keep the world healthy, seeking out composting operations in the community.

In short, we kicked off the first session with the idea that if everyone could start saving just one thing, it would help reduce waste and contribute to the idea of composting and giving back to the earth. After watching a video of how a local family organizes their food waste, we were inspired to designate a special bin where everyone could drop their used tea bags. Throughout the next few weeks, we will document how many tea bags we collect altogether.

Sometimes just starting with one small change makes a big difference.

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I prepared a snack for the group to complement our “save your tea bags” theme: Ellie Krieger’s Earl Grey Spiced Fruit Compote. The recipe involves heating water with tea and honey, and adding in dried fruit, cinnamon, and a squeeze of lemon. A very simple recipe that requires little effort–just measure, dump, and simmer (need a knife just to cut a lemon wedge).

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Throughout the “Going Greener” journey, we will encourage the seniors to share and document their experiences through picture-taking and media, so we provided digital cameras today for them to take pictures of the recipe ingredients, the finished recipe, and each other! Can’t wait to upload all of their pictures, but for now I am sharing my pictures.

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Each participant received their own easy-to-follow copy of the recipe so they could see how it was made, and maybe even make it themselves at home.

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Who knew dried fruit could be so gorgeous?! Even though it is technically spring now, the New York fruit season is not quite ready. The markets are still heaping with end-of-season apples and there is not a berry in sight yet. Until the spring fruit arrives, this spiced fruit compote is a great way to pack it in.

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During today’s session, we served the compote with plain Greek yogurt and a sprinkle of granola. Water with lemon wedges for a refreshing beverage. I was impressed that everyone gobbled down the compote, and there were even requests for seconds!

Leftover compote is excellent atop pancakes, stirred into oatmeal, or spooned over a simple cake. Feel free to mix up the dried fruit, and add nuts or a splash of alcohol (rum, bourbon…) for a little kick.

Thanks again to Ellie Krieger for a great recipe.

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Krieger says, “Tea and dried fruits rank among the most powerful of beauty foods. They contain concentrated amounts of compounds that protect the skin from sun damage, and they are linked with less skin wrinkling as we age.”

Earl Grey Spiced Fruit Compote

adapted from Ellie Krieger’s Weeknight Wonders

serves 4

3 tablespoons honey

1 Earl Grey tea bag

1/2 cup dried apricots

1/2 cup pitted prunes

1/2 cup raisins

1/4 large lemon

1 cinnamon stick

optional: 4 whole cloves

Bring 1 1/4 cups water to a boil in a medium saucepan. Stir in the honey, then immerse the tea bag in the water. Add the apricots, prunes, raisins, the juice from the lemon, the cinnamon stick, and if using, the cloves. Return to a boil.

Lower the heat to medium and simmer, uncovered, for 4 minutes. Remove the tea bag, then continue to simmer, stirring occasionally, until the liquid thickens to a loose syrup, about 8 minutes more. Remove the cinnamon and cloves and discard (or compost!). Allow the compote to cool slightly, about 5 minutes. Serve with toppings. I like a dollop of yogurt and granola, or instead of syrup atop pancakes!

The compote will keep in the refrigerator in an airtight container for up to 1 week.

Nutrition per 1/3 cup serving (without toppings):

Calories 190; Total Fat 0g (Sat Fat 0g, Mono Fat 0.0g, Poly Fat 0.1g); Protein 2g; Carb 52g; Fiber 3g; Cholesterol 0mg; Sodium 10mg

Good source of: Fiber, Potassium, Vitamin A, Vitamin K

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2 Responses to “Earl Grey Spiced Fruit Compote + A Fun Compost Workshop With Seniors”

Trackbacks/Pingbacks

  1. Lemony Olive Oil Banana Bread | Figsinmybelly - March 26, 2014

    […] when I had some extra lemons on hand from last week’s Earl Grey Spiced Fruit Compote workshop, and when an “accidental” two bunches of bananas were sprawled on the […]

  2. Spring Quinoa Salad with edible flowers | Figsinmybelly - May 25, 2014

    […] Yesterday was my last “composting and healthy snacks” session for seniors with mild memory loss, in conjunction with The Memory Tree Program, Teachers College, and the Morningside Gardens Co-op. Read more about our first session and our Earl Grey Spiced Fruit Compote here. […]

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