1. Prepare compote: In a medium saucepan, bring water to a boil. Remove from heat, add tea bags and steep 4 minutes. Remove tea bags and discard.
2. Add figs, apricots, honey, sugar and lemon zest to pan. Bring to a bare simmer and cook for 8 minutes. Stir in pears and cherries, pressing down fruit to submerge. Return to simmer and cook until pears are just tender, about 4-8 minutes (depending on ripeness of pears). Bosc or Bartlett pears are a good variety, as they cook well and hold their shape nicely. Cover and set aside to cool for at least 2 hours. Stir in lemon juice and pepper. (Can be served warm, cool or at room temperature). (Yield: 4 Cups).
3. Prepare Crème: In a small bowl, cream together goat cheese, heavy cream, honey and lemon zest with flexible spatula until smooth. Add sour cream and fold together until combined. Serve with compote. Decorate with a few goat cheese crumbles. (Yield: ¾ cup).
Wine pairing: A fruit compote calls for a light-bodied wine. Choose from Soave, Pinot Grigio, Pinot Blanc, champagne and others. An after-dinner coffee, “spiked” with a touch of liqueur also goes well.