Brew the tea in a large bowl and allow it to cool. Add the prunes to plump up, and separately soak the dates in cold water.
Peel the apples and pears, quarter them, and squeeze the lemon juice over the fruit to prevent browning. After 15 minutes, pit the dates and prunes, reserving the tea infusion.
Combine all the fruit in a large saucepan with the Tahitian vanilla pod, halved and scraped.
Cook for 20 minutes over medium heat, basting occasionally with the reserved tea and stirring gently with a wooden spoon.
Stir in the brown sugar once cooking is complete.
Let the compote cool before serving with biscuits, madeleines, or brioche for a perfect winter treat.
