Recipe - Winter Fruit Compot Marinated In Earl Grey

115 g Dried apricots; choose the
nosoak
; ones (4oz)
115 g Dried prunes; nosoak (4oz)
115 g Dried apple; nosoak (4oz)
115 g Dried figs; nosoak (4oz)
2 small Oranges; peeled, trimmed of
; pith and thinly
; cut or sliced up
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; (One fourth 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 cut or sliced up orange. Leave to amalgamate and then
check the flavour it may need a squeeze of lemon to liven it up. Chill
well before serving.

Converted by MC_Buster.

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

Converted by MM_Buster v2.0n.