Tea Infused Prunes and Figs

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READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil 1 pint of water in a medium saucepan.
  • Remove from heat and add the tea bags and steep for 10 minutes.
  • Remove the teabag from the pan and add the brandy (or Marsala), sugar, lemon, cinnamon and rosemary to the tea.
  • Add the prunes and figs, bring to the boil.
  • Reduce the heat and simmer gently for 5 minutes.
  • Meanwhile place the yoghurt in a bowl and split the vanilla pod to remove the seeds, add the seeds to the yoghurt, and mix well.
  • Remove the pan from the heat and set aside until completely cold.
  • Remove the cinnamon, lemon and rosemary.
  • Serve with vanilla yoghurt.
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