Winter fruit compot marinated in earl grey

Yield: 1 servings

Measure Ingredient
115 grams Dried apricots; choose the no-soak
; ones (4oz)
115 grams Dried prunes; no-soak (4oz)
115 grams Dried apple; no-soak (4oz)
115 grams Dried figs; no-soak (4oz)
2 smalls Oranges; peeled, trimmed of
; pith and thinly
; sliced
1 Lemon in long piece; zest of
10 Crushed juniper berries
600 millilitres Strong Earl Grey tea made with leaves; (1 pint)
1 Lemon mixed with 1 tbsp brown sugar; juice of
150 millilitres Madeira; (1/4 pint)

Wash and drain the dried fruit. Make the tea with a strong infusion of fresh leaves. Leave to infuse and then strain into a large pan.

Bring the tea, lemon juice and sugar to the boil and then add the fruits, juniper and lemon zest. Bring back to the boil and then simmer gently until tender, about 15 minutes. Remove from the heat and allow to cool a little.

Stir in the Madeira and thinly sliced orange. Leave to amalgamate and then check the flavour - it may need a squeeze of lemon to liven it up. Chill well before serving.

Converted by MC_Buster.

Per serving: 1398 Calories (kcal); 3g Total Fat; (1% calories from fat); 14g Protein; 325g Carbohydrate; 0mg Cholesterol; 136mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 21 Fruit; 0 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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