Ingredients

• 1½ cups strong English Breakfast Tea
• 8 oz prunes without pits
• 3 Tablespoons light brown sugar
• 3 Strips of zest from fresh lemons, oranges, or limes

Directions:

1. .Brew tea according to package instructions , strain into a saucepan and stir in the sugar.
2. .Bring to the boil and simmer just until the sugar is dissolved.
3. .Remove from heat.
4. Add prunes
5. .Allow the liquid to cool.
6. .Then pack the tea and fruit and zest of your choice into a glass jar ensuring the liquid covers the fruit. Refrigerate.
7. .Allow to marinate for at least a week before using. Will keep for up to three months – if refrigerated
8. .Use the fruit as an accompaniment for roast meats and the liquid in the gravy or sauce.
9. .The drained fruit is also excellent accompanying cheese on a cheese tray, use prunes and liquid in a thick and creamy yogurt for breakfast, you may also serve over vanilla ice-cream
10. .You may also swap out the prunes for dried figs and follow the directions accordingly.

This recipe was developed for the Cultured Cup by Kyra Effren

Copyright The Cultured Cup