Oranges and Prunes in Cardamom Tea Syrup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
This recipe can be prepared in 45 minutes or less but requires additional sitting time. Ingredients:
8 medium navel oranges |
4 earl grey tea bags |
14 to 16 cardamom pods |
3/4 cup sugar |
24 pitted prunes (about 7 ounces) |
Directions:
1. With a vegetable peeler remove zest from 2 oranges and in a 2- to 3-quart saucepan combine zest and tea bags. Bring 4 cups water to a boil and pour over zest and tea bags. Let mixture steep 5 minutes and discard tea bags. Halve cardamom pods and add with sugar to tea mixture, stirring until sugar is dissolved.
2. In pan boil tea mixture until reduced to about 3 cups. Pour mixture into a large heatproof bowl and add prunes. Cool mixture completely and discard zest.
3. With a sharp knife cut peel from oranges, including all white pith. Cut oranges crosswise into 1/3-inch-thick slices and add to prune mixture. Macerate fruit, covered and chilled, at least 2 hours and up to 1 day. Bring fruit to room temperature before serving.
|
|