Dried Fruit Compote
Cover the tea with 300 ml (approximately 10 ounces) of boiling water, then let steep for 20 minutes. Pass the tea through a fine strainer.
Coarsely chop the dried fruit. Add the chopp fruit, raisins, and the tea to a pot. Add the juices, zests, honey, cloves, and cinnamon stick to the pot. Cover and simmer over low heat for 10 minutes.
Toast the sunflower seeds in a dry pan.
Remove the cloves from the compote. Remove the compote from the heat and let cool for 1 hour. Transfer the compote to plates and serve.
Remove cloves and leave the compote to cool for about 1 hour. Serve on plates.
The compote goes well served with yogurt.