Winter Fruit Compot Marinated in Earl Grey

Categories: Tessa's, Tastebuds
Yield: 1 servings

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

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

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