Fruit compote infused in brandy and tea
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Rounded tsp Earl Grey tea leaves; (3 to 4) | |
| 400 | millilitres | Boiling water; (14fl oz) |
| 3 | Strips lime zest; (3 to 4) | |
| 1 | Lime; juice of | |
| 100 | grams | Caster sugar; (3 1/2oz) |
| 3 | tablespoons | Cooking brandy; (3 to 4) |
| 75 | grams | Dried peaches; (2 1/2oz) |
| 75 | grams | Dried apricots; (2 1/2oz) |
| 75 | grams | Dried cranberries; (2 1/2oz) |
| 2 | Fresh pears; peeled, cored and | |
| ; sliced | ||
| 2 | Fresh ripe dessert appled; peeled, cored and | |
| ; sliced | ||
Directions
Infuse the tea leaves in 250ml (9fl oz) boiling water for 5 minutes, then strain. Discard the leaves. Put the strained tea infusion into a pan with the lime zest and sugar and simmer until the sugar has dissolved. Boil for a few minutes to reduce slightly and to slightly thicken the mixture. Add the brandy and lime juice. Arrange the dried and fresh fruits in a serving bowl and pour the syrup over. Leave for 3-4 hours before serving.
Converted by MC_Buster.
Per serving: 622 Calories (kcal); 2g Total Fat; (3% calories from fat); 7g Protein; 162g Carbohydrate; 0mg Cholesterol; 27mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 10½ Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.