Peel 3 long strips from rind of lemon and combine in a large saucepan with cinnamon sticks, sugar and 1 1/2 cups (375 mL) water. Place over medium-high heat. Stir until sugar is dissolved. Boil until reduced by half, about 10 min. Meanwhile, quarter plums and pit cherries or quarter berries. When boiling mixture is reduced by half, add in fresh fruit and apricots. Simmer over medium heat, uncovered and stirring occasionally, until apricots are plumped and tender, about 10 min. Remove from heat and add tea bags. Let steep 2 min, then discard tea bags, peel and cinnamon sticks. Compote will thicken as it cools. Serve warm or at room temperature or chill and layer with yogourt in glasses or bowls. Compote will keep well in the refrigerator, covered, up to a week.
Nutrition (per serving)
If using strawberries, compote will have a slightly runnier consistency.