This is one of those dishes that taste sooo much better than it sounds. If the mention of prunes bring back nightmare memories of school dinners (prunes and cold custard Urgh!!), you could use dried apricots instead. (Prep time includes cooling time)
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Units: US | Metric
- 1Boil 1 pint of water in a medium saucepan.
- 2Remove from heat and add the tea bags and steep for 10 minutes.
- 3Remove the teabag from the pan and add the brandy (or Marsala), sugar, lemon, cinnamon and rosemary to the tea.
- 4Add the prunes and figs, bring to the boil.
- 5Reduce the heat and simmer gently for 5 minutes.
- 6Meanwhile place the yoghurt in a bowl and split the vanilla pod to remove the seeds, add the seeds to the yoghurt, and mix well.
- 7Remove the pan from the heat and set aside until completely cold.
- 8Remove the cinnamon, lemon and rosemary.
- 9Serve with vanilla yoghurt.
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Nutritional Facts for Tea Infused Prunes and Figs
Serving Size: 1 (88 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 370.4
- Calories from Fat 4
- Total Fat 0.4 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 4.3 mg
- Total Carbohydrate 86.1 g
- Dietary Fiber 7.1 g
- Sugars 65.4 g
- Protein 2.2 g
The following items or measurements are not included: