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Categories:Viewed: 62 - Published at: 5 years ago
Ingredients
- 2 earl grey tea bags
- 4 tablespoons brandy (or Marsala)
- 4 ounces caster sugar
- 2 slices lemon zest
- 1 cinnamon stick
- 1 sprig rosemary
- 9 ounces soft prunes
- 5 ounces soft dried figs
- 7 ounces pot Greek yogurt
- 1 vanilla pod
Method
- 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.
