Steep the tea in a large bowl, then let it cool. Add the prunes and let them swell. Also soak the dates in cold water.
Peel the apples and pears, cut them into quarters. Squeeze the lemon to get the juice. Sprinkle with apples and pears to prevent them from blackening. After 15 minutes, pit the dates and prunes, keeping the tea.
Put all the fruit in a large saucepan with the vanilla bean cut in half and scraped.
Cook for 20 minutes, basting occasionally with the tea and stirring with a wooden spoon.
Once cooking is complete, add the browning sugar.
Let this compote cool before serving it, accompanied by biscuits, madeleines or brioche.
