|Earl Grey prunes with bay, cardamon & orange|
This quick and easy prune recipe makes a versatile, affordable festive food gift too. It's lovely for breakfast served with Greek yogurt, delicious in a traditional French prune and almond tart and a handful thrown in with some braised red cabbage adds a unique spicy sweetness to your festive dinner.
Tip: you can substitute the orange juice for a boozy alternative - rum or Armagnac would be good.
preparation time: 10 minutes (& overnight soaking)
recipe adapted from Earl Grey and orange prunes by Claire Thompson
makes 2 x 450 ml jars (I used kilner-style jars)
400 ml Earl Grey tea (using 2 teabags)
2 tbs honey
250g prunes (I used Agen prunes)
150ml fresh orange juice
4 bay leaves
1 tbs cardamon pods
2 tbs orange flower water
peel of 1 orange (white pith removed)
- brew the tea for 4-5 minutes, add the honey and leave to cool before adding the prunes and leaving to soak overnight.
- strain the soaking liquid into a saucepan adding all the remaining ingredients
- bring the liquid to the boil then simmer for 5 minutes
- divide the prunes between 2 sterilised jars then cover the prunes completely with the liquid.
- seal and store in the fridge. These will keep for up to 3 months.
Bon appetit & Joyeux Noel
My recipe for Earl Grey prunes with bay, cardamon & orange is also
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